Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation. As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.
Strawberries are nuts! Actually, they're fruit -- and despite the name, they're not berries. Whether you're eating them plain or with clotted cream, stacking them sky-high with meringues, or using them to top a spinach salad, here's everything you need to know about buying, storing, and eating everyone's favorite all-American fruit (literally -- the Pilgrims had them at the first Thanksgiving)that's versatile, delicious, and as good for snacking as it is for sherbet, ricotta, or roasting.
Nicholas proposes that the only reason children don't like vegetables is because they don't have enough anchovy.
Rhubarb, with its red-green stalks and tart taste, is one of spring's first harbingers. Whether you like it in scones, shortbread, a fizzy drink, or compote, here's everything you need to know about buying, storing, and cooking with rhubarb.Are there any rhubarb facts we've missed? Have you ever grown it in your garden? Let us know!
Here are 8 ways to use fresh peas, before spring becomes summer.
We've been waiting all year.
Today we celebrate the too-short season of ramps, our vegetable of the week. As we wrote during our contest for Your Best Ramps, they have a sweet pungency that many believe trumps all others in the onion family. Fleeting as they are, now's the time to capture their fragrant bite. Click through for more on the spring's hottest vegetable.
The voting is on in our Your Best Maple contest. While we wait for the votes to come in, here are some facts and figures about everyone's favorite pancake topping.
The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.
Spring is finally here and so is its lovely green herald, asparagus -- our vegetable of the week. We're just starting to see them at the Greenmarket here in New York City, although the delicate, purple-topped spears tied into fat bundles sell out fast.
It was a rollicking day in the test kitchen. Click through to see a handful of shots from our day of chopping, cooking, photographing, and of course eating!
From the hyperseasonal (ramps and strawberries are just around the corner!) to the unusual (ever wondered how cardoons are grown?), to the quotidien (kitchen workhorses like leeks and garlic), we'll be highlighting our favorite fruits and vegetables every week. This week, at the request of mrslarkin, it's all about celery! (Have you contributed to our contest yet?)
A&M get down to the root of celeriac, one of our favorite winter vegetables.
A&M get to the root of the unsung hero of fall vegetables.
Showing 14 of 806 results
