Celeriac -- also just called celery root -- has got to be the craggiest, least lovable plant there is. Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.
Apples are arguably the world's most popular fruit -- "the apple of my eye," "as American as apple pie," "an apple a day keeps the doctor away." In many languages, other fruits and vegetables are defined in terms of apples, like pommes de terre in French and sib zamini in Farsi for potatoes, and the Medieval name "love apples" for tomatoes. And let's just say you won't find watermelons in the origin stories of multiple religions.
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: Sam Sifton on the new Thanksgiving: How to Cook It Well -- the perfect book for Thanksgiving newbies and family-bound "fellows in sweaters" alike.
Along with peas, broccoli and cauliflower are vegetables that are easy to malign when cooked poorly -- "stale and murky," our senior editor Kristen calls them. But treated right in a slaw, a batch of roasted vegetables, or pesto, broccoli, cauliflower, and their ilk can be downright classy. Today we tackle a bevy of brassicas, floret by floret.
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: We talk to everyone's favorite food blogger, Deb Perelman of Smitten Kitchen, about the brand-new The Smitten Kitchen Cookbook.
Mushrooms aren't vegetables at all -- they're fungi! More specifically, they're the fungus' spore-bearing fruit body, also called the sporocarp, which produces the spores that grow into more mushrooms. While many mushrooms are poisonous, hallucinogenic, or medicinal, the ones we'll be discussing today are all perfectly edible (also, delicious).
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: Caroline Fidanza of the tiny, nautical sandwich shop Saltie in Williamsburg, Brooklyn talks to us about transforming the shop into the new Saltie: A Cookbook. If you haven't heard of Caroline Fidanza, you've certainly heard of the restaurants and publications she's worked for (not to mention enjoyed the farm-to-table restaurant culture that she helped to create!) -- before founding Saltie in 2009, she was the head chef at Diner and Marlow and Sons in Williamsburg, Brooklyn, as well as the food editor at Diner Journal.
Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.
There's something of The Strange Case of Dr. Jekyll and Mr. Hyde about cabbage. One minute it's crunchy and perky, brightening up your burger with a simple slaw, and the next minute it's gone slack, tender, and sweet in a stew or a braise. They're also famous internationally for their pickling affinity, from sauerkraut to kimchi.
Recently, we learned all about hot peppers. Today we turn to their mild-mannered cousin, the bell pepper. Crunchy when raw, meltingly sweet when roasted, bell peppers come in a rainbow of colors. And unlike other peppers, which vary in heat depending on factors ranging from their species to the weather, you'll never find a hot bell pepper: due to a recessive gene, they don't produce capsaicin, the chemical that causes spiciness.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: We sail the Long Island Sound with Bren Smith of Connecticut's Thimble Island Oyster Co. and learn about sustainability and the sea.
How many types of grape are there? If you answered two -- "red" and "white," aka purple and green -- well, you're not the only one. In reality, there are hundreds of grape varieties used in wine-making, but even at the best farmers' markets you'll only find a handful of different types of "table grapes," as the snacking varieties are called.
To the uninitiated, spiciness is binary: just hot or mild. When you look closer, though, you'll find that "spicy" can encompass fruity, meaty, and citrusy flavors. Today we're looking at 9 spicy members of the plant family Capsicum -- hot peppers -- and how they differ from each other.
Radishes -- peppery, perky, and dependable -- are easy to take for granted. They're among the first green vegetables to appear in the spring and one of the last to disappear come winter, so it's easy to pass them up in favor of other more glamorous brassicas, to say nothing of lettuces and nightshades.
Showing 14 of 56 results
