The best way to enjoy corn is to serve it within 20 minutes of picking. This is very doable if you are growing your own corn. But if you do not grow corn or live close by a corn farm, then choose corn that has been picked in the last day or two. After the…
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Sweet Basil: Kitchen Basics
Basil with tomato, basil with garlic, basil with onion, basil with olives. The sweet, clovelike aroma and warm and peppery yet minty flavor of basil can liven up mixed green salads, vegetables and vegetable soups, pasta and pizza, eggs dishes and eggplant salad, fish and seafood, veal, lamb, pork, and chicken. Basil—which is native to…
Seven Ways to Cook Eggplant
Eggplant can be broiled, grilled, sautéed, steamed, or pan-fried, or stuffed and baked. You make ratatouille or eggplant parmesan. The mild flavor and light, spongy texture of the eggplant make it a good match for other vegetables, browned and chopped meat, cooked fish or shellfish. Types of Eggplant The classic Western eggplant is cylindrical- or…
Dill: Kitchen Basics
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…
Sage: Kitchen Basics
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….
Marjoram and Oregano: Kitchen Basics
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…
Thyme: Kitchen Basics
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…
Eight Ways to Cook and Serve Summer Squash
Summer or tender squash can be sautéed, steamed, boiled, baked, grilled, microwaved, or eaten raw. Use raw tender squash as an addition to crudités trays and salads The tender summer squashes–zucchini, Costata Romanesca, round and globe, scallop or pattypan, yellow crookneck, and yellow straightneck, and Zephyr–mature during the summer and can be claimed as baby…
Five Ways to Cook Sweet Peppers
Eat sweet peppers raw in salads, or eat them steamed, stir-fried, roasted, grilled or roasted or stuffed. Use them in casseroles or rice dishes. Sweet peppers are in season from late spring through late summer. Types of Sweet Peppers Sweet peppers are warm-season annuals in temperate regions and perennials in tropical climates. Sweet peppers are…
How to Cook Cauliflower
The perfect thing about cauliflower is that the size of the head is no indicator of quality. Big heads or small snack-sized heads–as long as they are fresh–will be equally tasty. Cauliflower is best harvested in late spring or fall when temperatures are moderate to cool. How to Choose Cauliflower Select heads of cauliflower that…
