[Photographs: Carolyn Cope] In the Crisper Featured Veg: Kohlrabi. Eat: Stem and leaves, raw or cooked. Leaves are typically cooked but can be sliced thin and dressed raw. Prepare Stem: Wash well, trim ends, and peel thickly with a...
Continue reading »
As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer...
Continue reading »
