Culinary News
Month: February 2015
National Food Days- March 2015
It’s that time again for our National Food Days Calendar. This month we have St. Patricks Day on March 17th and we celebrate that holiday with Corned Beef & Cabbage. As always, we publish this calendar every month to give you ideas for items to have fun with. The things on this list aren’t always seasonal …
Ingredient Spotlight- Beets
Beets are a versatile root vegetable and a mainstay on winter menus. Beets are most commonly roasted before being used but can also be julienned and used raw. Besides the root, the Beet Tops or greens can be sautéed, chopped for a salad, or puréed and used for a pesto. Also look for Bull’s Blood Greens …
Recently Foraged Ingredients: Vol. 12
In this edition of Recently Foraged Ingredients we are seeing the first signs of spring. While most of the East Coast is still covered in snow, the West Coast has an abundance of sunshine and the spring ingredients are beginning. Here are the items we have recently found: Garlic Roots (pictured) Green Garlic Chrysanthemum Green …
Tip To Tail- Arugula
Arugula is a versatile leaf vegetable that has become a staple in the kitchen. Arugula was once considered a gourmet lettuce that could only be found on trendy restaurant menus. Now other unique greens have taken its place as the gourmet green du jour such as Fava Greens, Puntarelle, Purslane, and Little Gems. Arugula is …
Purple Season, Part 2
Last year we published a list of purple ingredients in our post, “It’s Purple Season”. Now we have an updated list of purple versions of familiar and well known produce. We have put together this list of purple ingredients for inspiration and ideas to play with in the kitchen. Most of the ingredients are similar to …