Category Archives: Vegetables

Beauty can Trick the Eye of the Beholder

Let’s be honest.  Beauty cannot compensate for a lack of flavor.  The beauty of produce and, in the bigger picture, of a finished plate is at least as important to me as it is the next guy. However, even the beauty of … Continue reading

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New Definition for Fava Beans and a Nice Chianti

If you have the great good fortune to have fresh fava beans in your market, gather all you can carry with the faith that they’ll disappear faster at home than the time it took for you to make the decision to acquire them. The large … Continue reading

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When the World Ends, Give Me Galette

New to me is the frustration of being in a snowy city where so rare is the event that no snow removal equipment exists.  So, day 3 of The Snow of 2014 in Portland, now 6″ on the ground and … Continue reading

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Cincinnati’s Summer Holy Trinity

In Louisiana, it’s the Cajun trio: onion, celery, bell pepper.  Granted, the Trio is a means to an end… the flavor foundation in many Southern dishes.  In Ohio in the summer, the Holy Trinity speaks for itself as stand-alones: tomatoes, corn and green … Continue reading

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I’d Love to Get Paid for Doing That

Have you ever remarked “Now, there’s a job I’d like to get paid for doing”, so unlike work it seems?  I often think this when I see Melissa Clark from the New York Times dining section and the super-short instructive videos she … Continue reading

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Enter the (Un)Common Potato

I consistently tout The New York Times’ Mark Bittman’s protocol of taking a single ingredient and diagramming it with complementing or contrasting food products to push the cook’s idea of what is possible.  In this case, he honors the simple … Continue reading

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And the Oscar Goes to the Vegetable

Who asked the vegetable to be the star? In the American food culture, protein is king.  Protein has its place as the literal center of the plate.  No matter what protein you choose or how frequently you include it in … Continue reading

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