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    How to Prepare Sorrel Raw or Cooked

    Sorrel in bowl

    Sorrel has a lemony tang and succulent spinach texture that makes it a tasty fresh leafy-addition to mixed-green salads, sandwiches, soft cheeses, omelets, and other egg dishes. Cook sorrel with leek soups, cream-based sauces, stuffings, veal, and pork. Sorrel can be used as a potherb and is ideal to line the vessel for baking fish. […] More

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    Radicchio Serving Raw and Cooking

    Radicchio is a sharp-tasting cool-weather salad green that can be simply dressed with vinaigrette. It also can add a spicy note to mixed green salads dominated by milder salad greens. Radicchio is a type of leaf chicory that resembles a small redhead of lettuce or cabbage. Radicchios can range in size from a large radish […] More

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    Arugula: Kitchen Basics

    Arugula, young and tender, will have a nutty and slightly peppery flavor. Use arugula as a salad green alone or in combination with other greens. In Italian salads, arugula is often combined with radicchio and paler lettuces. In the mesclun salads of Provence, arugula is one of the zestier greens mixed with baby lettuces and […] More

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    Mesclun: Three traditional salad mixes

    Mesclun is a mix of tender, young salad green leaves. The mix often includes leaf lettuce, arugula, endive, frisée, mizuma, oak leaf, mâche or lamb’s lettuce, radicchio, sorrel, chervil, groundsel, and dandelion. Mesclun is the French word for “mixture.” In Italy, a similar mixture of greens is called mescladisse. Mesclun was originally a mixture of […] More

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    Cress: Kitchen Basics

    Cress is a common name for more than a dozen sharp, pungent, small-leafed greens that can be added to salads and sandwiches and soups and used as a base for roast beef or chicken. Cress brings a dash of hot and spicy to stir-fries and purées and can be finely chopped and added to butter, […] More

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    How to Cook and Serve Brussels Sprouts

    Halved Brussels sprouts steamed

    Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices. Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce, or you can simmer them with chopped celery until tender and then fold them into a cheese sauce. Cooked and cooled Brussels sprouts can be […] More

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    Five Types of Lettuce

    There are five general types or classifications of lettuce: Butterhead, Crisphead, Looseleaf, Romaine, and Celtuce. Butterhead and Crisphead types have crisp leaves that form compact hearts. Looseleaf and Romaine types grow best in cool weather and do not form significant hearts. Celtuce is a cross between celery and lettuce and is valued for its stem. […] More

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    How to Cook and Serve Bok Choy

    Bok choy can be eaten raw in salads, stir-fried, cooked as a vegetable, or marinated. Bok choy has crunchy stalks that are mild and juicy sweet. Its leaves are tender and crisp with a subtle peppery flavor. Bok choy is sometimes called Chinese cabbage. The Cantonese variation of bok choy is pak choy. There are […] More

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    Pei Tsai: Kitchen Basics

    Pei tsai can be eaten raw or steamed, boiled, or quickly stir-fried. Pei tsai refers to several small, loose-leafed Chinese cabbages. Pei tsai is loose-headed cabbage with long, narrow, textured leaves whose tips branch outwards. It grows to about 12 inches (30 cm) tall. The light green, ruffled leaves and prominent white stalks are tender […] More

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    Michihili Chinese Cabbage: Kitchen Basics

    Michihili is a semi-heading, upright, cylindrical-shaped Chinese cabbage. Michihili is delicate, crisp and lightly sweet. It is often used in cooking as a vehicle for the flavors of other foods. There are other semi-heading Chinese cabbages. Each of these is wrapped with long leaves that form a tapering head. Some varieties can grow up to […] More