Here is how to cook vegetables
June 18th, 2013
01:45 AM ET
Share this on:

Vegetables are leafy, crunchy, luscious, colorful little presents the earth gives out to say it loves us. They're packed with the vitamins and nutrients we need to keep from perishing of all manner of dreadful pirate diseases like rickets, scurvy and beriberi.

The least we can do is prepare them as deliciously as possible. Here's our best advice for making the most of the season's bounty.
FULL POST

Posted by:
Filed under: Corn • Greens • Okra • Potatoes • Spring Vegetables • Summer Vegetables • Vegetables


National eat your vegetables day
June 17th, 2013
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Vegetables are dirt candy - so dig in. June 17 is National Eat Your Vegetables Day!

It’s one of those things in life that we should just accept: toast will always fall to the floor buttered side down, and mom is usually right - especially when she tells you to eat your vegetables.
FULL POST



National strawberries and cream day
May 21st, 2013
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Mmmm...dreamy. May 21 is National Strawberries and Cream Day!

How could we forget one of the most obvious uses for all those strawberries you’ve been picking? We speak of course, of strawberries and cream.

The beauty of the dessert lies in its simplicity – it really is just strawberries and thickened cream. Kitchen types aren’t known for leaving well enough alone, so there are a few ways to dress up this basic dessert.
FULL POST

Posted by:
Filed under: Breakfast Buffet • Food Holidays • Fruit • News • Spring Vegetables


What to drink with green vegetables
May 20th, 2013
01:45 PM ET
Share this on:

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Spring is in full flower - I know this, because I am sneezing continually - and in addition to the burgeoning boughs and all come asparagus, snap peas, watercress, spinach, artichokes, you name it. Basically, everything’s gone green.

With that, if you’re a wine lover, there’s also the question: What wines go best with green vegetables?
FULL POST

Posted by:
Filed under: Artichokes • Asparagus • Content Partner • Food and Wine • Sip • Spring Vegetables • Vegetables • Wine


National strawberry picking day
May 20th, 2013
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

When fresh fruit comes along, you must pick it. May 20 is National Strawberry Picking Day!

Nothing says springtime like fresh fruit, and there’s nothing quite as satisfying as picking your own. This time of year fruit farms across the country open their gates to let the general public help themselves to their latest crops.

Picking your own fruit isn’t only a fun outing with family or friends; it’s also an opportunity to meet and support local farmers. You get a better sense of how the food you enjoy is cultivated, and smaller farms often use more sustainable growing practices.
FULL POST

Posted by:
Filed under: Breakfast Buffet • Farms • Farmstands • Food Holidays • Fruit • Local Food • News • Spring Vegetables


Tough pairing: asparagus and wine
June 8th, 2012
11:30 AM ET
Share this on:

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

When it comes to vegetables, asparagus is a strange one. First off, it can grow up to seven inches per day in good weather, which means we should be glad farmers harvest it, or else asparagus would soon take over the world. Second, well, as Pierre Larousse put it in his Grand Dictionnaire Universel, “Tout le monde connaı̂t l'odeur fétide qu'elle communique àl'urine.” You don’t have to speak French to know what he’s talking about. And third, asparagus messes with wine.
FULL POST

Posted by:
Filed under: Asparagus • Content Partner • Food and Wine • Sip • Spring Vegetables • Vegetables • Wine


5@5 - Foraging for flavor
June 5th, 2012
05:00 PM ET
Share this on:

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

For Logan Cox, there is food all around you.

The executive chef of Ripple in Washington, DC, says take a look at the ground and most of it is available for your consumption - so don't be afraid to dig in.

"All of these items should be thoroughly washed in cold water two or three times before using. Avoid lawns or places that use chemicals," says Cox.

"The more brush, the better. If foraging in wild places, bring a book, guide, or a smart phone that has the Google Goggles App to confirm what you find. "

Five Lesser Known Edible Items To Find in Backyards or Nearby Wooded Areas: Logan Cox
FULL POST

Posted by:
Filed under: 5@5 • Foraging • Local Food • Salad • Spring Vegetables • Summer Vegetables • Think


Vidalia onions - accept no impostors
May 15th, 2012
04:45 PM ET
Share this on:

Wynn Westmoreland is Georgia born and bred, and she knows from Vidalia onions. And yes, she does say "y'all" a lot.

Hey y’all, it’s Vidalia onion time. And that is big time. What other onion has its own museum, state and federal law of protection, festival, YouTube channel, website, Facebook page and Twitter account?

The Vidalia actually started as a fluke as farmers in the Depression tried different crops. In a small section of Georgia with the right soil contents, an onion grew that wasn’t hot but very sweet. Folks flipped over them and soon word of those sweet onions from Georgia got out.
FULL POST

Posted by:
Filed under: Alliums • Ingredients • Scorpacciata • Spring Vegetables • Vegetables


April 24th, 2012
11:30 AM ET
Share this on:

Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.

In theory, it's spring today. Not that you'd be able to tell it from the weather, which seems unable to decide between parboiling and deep-freezing various chunks of the country, but I'm clinging on to a few telltale signs at the farmers market and in produce aisles.

While summer's sumptuous heirloom tomatoes and versatile, velvety okra are undeniably wonderful, spring's unique bounty feeds my senses and my soul. After a season of hearty, dense, nourishing and occasionally dull root vegetables, the earth is coming to life again in a riot of color and flavor. Might as well celebrate over dinner.
FULL POST



Pinterest
Archive
April 2014
M T W T F S S
« Mar    
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of