It’s got a stem, looks smart and tastes better.
Cut a large head of cauliflower into small pieces. In a microwave-safe bowl, steam the cauliflower with a little water until fairly soft. Drain and dry well with paper towels.
Heat the broth in a medium sauté pan. Add all of the other ingredients. Cook, stirring, for about 5 minutes, or until cauliflower is al dente. Serve hot or cold.
Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.
Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.
A woman recalls the ducks, and their innards, of her youth.
Fall is the perfect time to perfect your duck dishes. First nail down your favorite rub, then look to the past, then check out what they’re cooking at Dark Horse restaurant in Riverhead.
Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.
While strawberries are so perfectly ripe you can sniff their scarlet sweetness stacked in the box even before you slice them, enjoy them for breakfast, lunch and dessert without feeling you’re overindulging. After all, the season is short.
Splash on fresh lemon juice, generously crumble a rich local feta cheese over all, and douse with a deeply sensuous savory oil.
Memories of hoary shucking knives and chowders past.
The elusive, bittersweet, stubbornly hardy beach plum is worth the while.