Swiss chard can be served raw or cooked. Swiss chard leaves have a hearty, yet mild spinach flavor. Swiss chard stalks have a delicate, celery-like taste and crunch. Serve chard greens raw alone or in a mixed green salad. You can also cook chard greens just like spinach. Favorite Swiss chard recipes Chard Soup Made […] More
Broccoli raab and rapini are not synonymous, but when it comes to recipes they practically are. Broccoli raab [rob] has long, thin rich-green stems (6-9 inches/18-23 cm long) topped with scattered clusters of broccoli-like florets. The flavor is nutty and both pungent and zesty. Rapini [rah-PEE-nee] is similar to broccoli raab but with fewer florets […] More
Chinese cabbage can be eaten raw or cooked–steamed, boiled, and quickly stir-fried. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Chinese cabbage is a general name for several varieties of thick-stalked and green- or pale green-leaved vegetables that fall under the even more generic name Chinese leaves. Chinese leaves are […] More
The peak season for freshly harvested horseradish is early spring and late fall. Horseradish is a long, knobby root—it’s an herb, not a vegetable–that has no aroma until you scratch, cut, or grate it. The pungent odor and the hot taste of horseradish are due to a volatile oil—similar to mustard oil—that is released when […] More
Sunflower seeds have a pleasant, nutty flavor and a crunchy texture that makes them a welcome and simple addition sprinkled on salads, sandwiches, vegetable dishes, and yogurt as well as mixed into stuffings and granola. Ground sunflower seeds can be combined with flour to make cakes, cookies, muffins, pancakes, and bread. Lightly toasted sunflower seeds […] More
Mandarin oranges are mostly small, easy to peel, and perfect for snacking out of hand. You can choose a mandarin for a sweet treat or a mandarin for a sweet-tart treat. Mandarins can be sectioned and added to fruit, green, chicken or seafood salads. They can be juiced to flavor sorbets, marinades, and dessert sauces, […] More
Lemons are used to flavor both sweet and savory dishes. They are too tart to be eaten alone. Lemons are rarely eaten raw because they are too tart for out-of-hand eating. Use lemons to flavor everything from salads to fruit desserts. Ways to serve lemons Perhaps the three most popular lemons are the Eureka, Lisbon, […] More
The flavor of kiwifruit is all kiwifruit: sweet tart with hints of citrus, strawberry, pineapple, and melon. Kiwifruit flavor is unique. Kiwifruit is a great breakfast fruit. Halve the kiwi crosswise and simply scoop it out and eat it chilled and fresh with a small spoon. A peeled kiwi can be served halved or quartered […] More
Grapefruits in general are dived into natural types: there are common white or yellow-fleshed grapefruits, and there are pigmented or pale pink to ruby red grapefruits. There are also seeded and seedless grapefruits. Beyond flesh color and seeds, you can generally say that seeded grapefruits are more flavorful than seedless. Grapefruits have a sharper flavor […] More
Limes, lime juice, and lime peels can be used in marmalade, jam, sorbet, chutney, pickles, salad dressing, and desserts. Limes can be important additions in sauces, fish and meat dishes, and punches and cocktails. Lime juice in small amounts accentuates the flavor of other foods. In any recipe that calls for a lemon, lime can […] More
You only need to list a few of the varietal names of pluots—’Flavor King’, ‘Flavor Queen’, ‘Flavor Prince’, ‘Flavor Supreme’, ‘Flavor Heart’, ‘Flavorosa’, ‘Flavorella’, ‘Flavor Grenade’—to understand the most outstanding attribute of these hybrids between plums and apricots. Pluots have the same smooth skin as plums but are generally larger. Like plums, their skins and […] More
There are two types of almonds: one sweet and one bitter. The sweet almond is the one you will use in the kitchen. The bitter almond is strongly flavored and is used to flavor extracts after being processed to remove a toxic acid. Sweet almonds can be found blanched or not, whole, sliced or slivered, […] More
Stephen Albert