Explore by Tags
Entries tagged with 'vegetables'
Page 1 of 8
The Food Lab: All About Asparagus
If ramps are the harbingers of spring, then asparagus is certainly its king. Amongst the vegetables that are available year-round from the supermarket, there are very few that show as drastic a change in flavor between the imported, year-round stuff, and the fresh-from-the-earth spring variety. The best part of asparagus is how darn easy it is to prepare. It's a great gateway vegetable for anyone who has been too intimidated to get into vegetable cookery. Even if you do manage to mess it up, it's still pretty delicious stuff. That said, there are a few questions about the powerful green stalks that need answering.Seriously Asian: Naga-imo
You may have seen these long, light-skinned, and hairy roots at your Japanese or Chinese markets and wondered about their relation to other kinds of tubers. Naga-imo is a kind of mountain yam, the tuberous root of a climbing vine. There are other mountain yams, such as icho-imo, yamamot-imo, tsukune-imo. Mountain yams take on a gluey, almost mucilaginous consistency when they're grated.Seriously Asian: Luffa
This vegetable goes by many names: luffa, angled luffa, Chinese okra, and silk squash. Dark green with ridges that run every quarter inch or so through the length of the squash, Chinese okra does not have much in common with the little finger-length squash we know as okra in the States.The Crisper Whisperer's Edible Garden: 5 Fun Themed Gardens
Sure, fruits and vegetables are good for you. But just like the eating of them, there's no reason the growing of them needs to be all serious and virtuous. Why not plant a little fun in your yard or containers with one of these themed gardens?How to Grow an Edible Garden, The Basics
The first thing to know about growing an edible garden is that no matter what you think, and no matter where you live, you can do it. The second thing to know is that even though it's still winter, it's time to start scheming. What do you feel like eating this summer? Here's how to get started.The Crisper Whisperer: Two Smart, Gorgeous Cookbooks for Vegetable Lovers
As the "mostly plants" approach edges its way into the popular mindset, it's been a kick to see vegetable-heavy cookbooks by well-known authors springing up from the verdant ground of the major publishing houses. These two new books (one very new, one a rock star from 2010) are among my favorites in this category.Crop Freezes in Mexico Affect Grocery Prices in the U.S.
During the winter months, the U.S. imports the bulk of its vegetable supply from Mexico and Florida. During December and January, Florida experienced a cold snap that wiped out much of the state's sweet corn, bell pepper, eggplant, and green bean crop. More purchasing was consequently shifted to Mexican growers. This most recent freeze is therefore even more compromising to the produce industry.New USDA Report Says You Can Eat Right for $2.50 a Day
Last week, the USDA released a new report that claims that you can eat your daily recommended intake of fruits and vegetables on only $2.50 per day. While this may still be out of the price range for some, others will be able to pick up pointers on how to better budget for produce. Let's read the fine print.The Crisper Whisperer: 5 Veggie-Packed Frittatas to Start Your Winter Mornings Right
A frittata is the Oprah of the scrambled egg world—strong, unfussy, and forgiving. And one that's light on the eggs and bursting with vegetables is a smart, satisfying way to start the day. Here are five savory variations featuring winter produce.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
This Week at Serious Eats World Headquarters
The Vegan Experience, Day 27: Vegan Fast-Food Options
