Okay, dried beans aren't "in season"—they're always available and always the same. But this is really the season for them. As the winter months drag on, I just want to curl up on a couch with a bowl of chili that's filled with a lot of beans—not beans that come out of a can, but beans that were soaked overnight. Dried beans are best when we're hibernating. The beans swell and swell and swell as they stay submerged in water, and then they become soft after they're cooked.
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Loren Brill is the owner of Sweet Loren's, a baking company that offers all-natural cookie dough made from unprocessed and unrefined ingredients.
Thursday (January 27) Screening: The Economics of Happiness Thursday January 27th, 6:30 p.m. to 10 p.m. The Economics of Happiness shows how corporations push for globalization, while many communities opt for "going local," supporting businesses closer to home. The...
Celeriac, or celery root, is the knobby vegetable that many might pass by at the greenmarket. But after the outer layer is cut off, celeriac can be sliced thin for salads or cooked and pureed.
List of New York City events January 20-27