Thyme adds a spicy note to soups, stews, tomato and wine-based sauces, dried bean dishes, stuffings, and stocks. It can be used in marinades for pork and game and also in chowders, gumbos, and jambalayas. What this says is that thyme can take a long, slow cooking and—unlike other herbs—still bring something special to the […] More
Marjoram and oregano and oregano and marjoram. Have you noticed that these two spicy herbs are inseparable when you go to cooks’ reference books? The reason is that marjoram and oregano are generic names for two frequently interchanged (but different) herbs. Both are small aromatic shrubs that grow to approximately 2 feet (.6 m). Both […] More
Raspberries are the most intensely flavored and delicate of berries. The peak season for red raspberries in the Northern Hemisphere is June through September; for the golden or yellow raspberry June through October, and for the black raspberry during July. To best experience the luscious raspberry—many consider it a finer fruit than the strawberry–be sure […] More
Slice the persimmon down to the stem base once and then twice and lay it open like a flower. You can then enjoy its delightfully sweet and cool flesh spoonful by spoonful. Some say the persimmon has a pumpkin flavor mixed with allspice and cinnamon. You will surely find it exotically sweet and very juicy. […] More
Chestnuts can be roasted, boiled, grilled, braised, puréed, preserved, and candied. You can add shelled and peeled chestnuts finely diced or chopped to soups, stuffings, and salads. The rich, sweet taste of chestnuts is a good match for savory dishes such as game and poultry. Chestnuts grow in temperate regions around the world. They can […] More
Mint can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegar, and teas. There are more than 2,000 varieties of mint—about […] More
If you crave a fruit with a juicy sweet-tart taste and don’t mind working for it, you will surely enjoy the pomegranate. For sure, eating a pomegranate is a labor of love. It’s the translucent, brilliant-red pulp that surrounds the pomegranate seed that is so sparkling and tasty. But pomegranate seeds—there are hundreds in each […] More
Dandelion greens can be added to a lettuce salad to add some tang. Young bright green dandelion greens can be served raw in salads. Mature dandelions are better cooked. Spring is a prime time for tender, free-range dandelion greens. Dandelion serving suggestions Dandelion cooking suggestions Dandelions can be cooked like spinach. How to prepare dandelions […] More
Pears are nutritious and taste great, and they are low in calories. Pears are ideal for healthy eating. There are thousands of pear varieties, each differing in size, shape, color, flavor, and shelf life. Pear flesh can be more or less juicy, soft, and fragrant according to the variety. Some varieties are harvested in summer, […] More
Add a sprig of fresh sage to roast beef or vegetables to add a lemony, camphor-like flavor. Sage can come on strong and even sharp but you will still find it pleasant. Heated sage becomes more assertive. It is a good match for rich and fatty meats such as goose and pork and sausages. Ways […] More
Partnering dill with fish and seafood got its start a few thousand years ago in the Nordic countries of northern Europe. Dill—which has a flavor somewhere between celery and parsley with the peppery undertones of anise and the feint aroma of lemon—brings lingering warmth to cured and marinated salmon and herring as well as fried […] More
The cilantro plant and the coriander plant are the same plant. In most parts of the world, coriander is simply known as coriander. However, in the United States coriander refers to the seeds of the coriander plant, and cilantro refers to the herb leaves of the coriander plant. Why the difference? Well, it basically comes […] More
Stephen Albert