Memories of hoary shucking knives and chowders past.
Love latkes? We got your back.
You can enjoy a Catalan country picnic in your own yard.
Why ramps are so precious, and how you can grow them.
You were looking for a recipe for a Rueben Knishwich weren’t you?
A trip to Russia reinvigorates this cook’s love affair with beets.
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.