Deep frying some vegetables from the garden today and don’t know where to start? Amanda Cohen gives a great deep fat cooked veggie primer via Vice and Munchies. She deep fries in three different ways: her vodka batter, a panko or crumb crust using the …
A basic herb vinaigrette using parsley, chives, and lemon thyme. Great for drizzling over a garden salad or fresh baked fish before serving.
Perfect accompaniment to any Thai buffet as a dipping sauce, or a peanut and ginger vinaigrette for an Asian chicken salad. This recipe uses fresh ginger, finely grated, and mixed with a crunchy peanut butter for a little crunch.
A rutabaga, Brassica napobrassica, is a root vegetable that is easily found in most markets year round with their peak season occurring during the fall and winter months. They have a light to dark yellow-colored flesh with a multi-colored outside skin. Rutabagas can be used …
The flavors of the onion family are by no means tame, and leaving them out of a grilled vegetable platter can leave the selection pretty boring. The Onion Family The onion family is large and flavorful. It is considered a culinary basic and just about …
Eggplant comes in many varieties: Chinese and Japanese eggplant which are distinguished by their slender shapes; Globe varieties which are the popular deep purple, large egg-shaped eggplant; and mini varieties perfect for quick cooking. Eggplant skin is edible although some cooks prefer to peel the …
Melons are a thirst-quenching treat: on a hot day, nothing refreshes quite like fresh, ripe melon. And while they are found year round via imports at the market, the peak time for harvest in the garden or farmers markets for most summer varieties is in …
Strawberry and rhubarb come together for something besides a pie: a refreshing lemonade.
This iced coffee drink is spiced with cardamom pods.
