Tomatillo flavor is delicate but slightly tart in a green tomato sort of way, although it can sometimes border on sweet. Some say the flavor of the tomatillo is a combination of apple, lemon, and herbs. Tomatillo can be sliced raw into a salad or diced into salsa. Most often tomatillo is slowly simmered until […] More
Ways to cook tomatoes, try: fry, sauté, roast, broil-grill, stew, and steam, also make tomato gratin, stuffed tomatoes, and tomato soup. The tomato is a fruit used as a vegetable in savory dishes for its juicy texture and mildly sweet, rich taste. Tomatoes are at their absolute best vine-ripened towards the end of summer. The […] More
Chickpeas can be boiled, sauteed, roasted, and baked. They can be added to stews and turned into hummus. Chickpeas can be used in appetizers, mixed salads, and soups. The nutty flavor and creamy texture of the chickpea make it a robust and hearty addition to many dishes. The chickpea is a staple in cookery throughout […] More
Mustard greens, with their distinct peppery flavor and hearty texture, can be enjoyed in a variety of delicious and creative ways. They have long been a favorite American soul food and are used often in Indian cookery. Short cooking is the best way to preserve the flavor and texture of mustard greens. Overcooking will cause […] More
Cardoon is related to the artichoke and looks much like an artichoke. Cardoon is prepared like asparagus and celery and is served as a vegetable side dish or added to soups or stews. Cooked it is soft and meaty. Cardoon has a more bitter than sweet taste that hints of artichoke, asparagus, celery, and salsify. […] More
Bitter melon can be eaten raw when thinly sliced raw but it’s commonly cooked. Bitter melon can be stir-fried, parboiled, or stuffed. The bitter melon picked at maturity will be bitter. The younger, thinner, shorter, and bright green bitter melon will be less bitter tasting. The bitter melon harvest season runs from mid-spring through late […] More
You can be as simple or fancy as you want with artichokes. The simplest way to cook an artichoke is to trim away the thorny ends and stand it upright in a deep saucepan large enough to hold them snugly. Cook them covered in two inches of gently boiling salted water for 35 minutes or […] More
Bamboo shoots slowly simmered have a delicate, bitter flavor and earthy aroma. Fresh bamboo shoots can be sliced and boiled, sautéed or braised, and served as an accompaniment to meat and fish. They can be slow-cooked with other vegetables or stir-fried. The crunchy texture of young, tender bamboo shoots makes them a great choice served […] More
Carrots can be served raw or cooked. The key to serving the best-tasting carrots is to serve carrots that are not too small and not too large and to serve them as soon after harvest as possible. You can eat carrots raw whole or in sticks or grated in a salad. Carrots can be used […] More
Onions come in a wide range of sizes, shapes, and colors, as well as specific varieties. There are fresh onions and onions for storage. There are onions for eating raw and onions for cooking. There are mild onions and pungent onions. There are onions that grow best where the days are short and onions that […] More
Garlic, with its unmistakable aroma and rich, savory taste, is a beloved staple in kitchens around the world. For home cooks, its versatility and depth of flavor make it indispensable, whether used to create a subtle, fragrant base or a bold, punchy highlight in dishes. Beyond its role as a seasoning, roasted or sautéed garlic […] More
Mint and chamomile are the most common herb teas, but you can brew tea from almost any garden herb. Herb teas are soothing and often health-giving. They contain virtually none of the caffeine found in coffee. Herbal tea is easy to make: put a handful of fresh herbs (about ¼ cup) per cup of tea […] More
Stephen Albert