| Mar 15, 2013
| 1:05 AM
You can't mess up a vegetable tray, so for special feasts my wife trusts me with the carrots, radishes, green onions, celery and all the rest.
It isn't long before the stainless steel sink is half-full of the tailings of carrot tops, radish leaves,...
| Mar 15, 2013
| 10:29 AM
2 for $30: En Hakkore
1840 N. Damen Ave. 773-772-9880
I'd love to see the word "fusion" retired from restaurant menus. It gives me unpleasant flashbacks to the late ’90s, when suburban Brazilian-Japanese-American hybrids flung together ingredients...
| Jun 20, 2013
| 11:00 AM
I have always considered myself food-conscious. I read books about basic agriculture, understand seasonal cooking, and know not all waffles originate from a toaster. But a monthlong 100-mile diet has shown me how much I have yet to learn and instilled...
| Jun 22, 2013
The farmers market is a bazaar of plenty, and chief among its pleasures are vegetables rarely seen in supermarkets. There, mizuna snuggles next to the kale; kohlrabi nestles next to the bok choi; breakfast turnips tuck up to the early carrots; and black...
| Jun 11, 2013
| 8:00 AM
Sometimes nothing beats summer's heat better than a bowl of chilled soup. Gazpacho is classic, but why not try building soups around other refreshing ingredients, like grapes, cucumber and melon? Check out these ideas from our Test Kitchen:
| Jun 3, 2013
| 10:53 AM
By now, you’ve planted your warm-season vegetable garden, and are just waiting for the harvests that give you fresh goodies for summer salads and sandwiches.
Don’t stop with just those first crops. With some careful planning and a little...
| May 14, 2013
| 6:30 PM
Gluten-free has become a serious eating choice for many, not only those diagnosed with celiac disease but also people who are sensitive to wheat products. There are many books out on the subject. What sets "Weeknight Gluten-Free" apart from the others...
| May 14, 2013
| 9:46 PM
It’s been a long winter. If you’re like many cooks who use the seasons as a guide, you’re longing for something fresh.
Martha Holmberg’s new book, “Fresh Food Nation” (Taunton Press, $22.95), is here to help, with...
| Apr 30, 2013
| 5:38 PM
Charred Corn Tacos With Radish Zucchini Slaw combines the crunch of grilled corn with herbs and spring radishes. The dish is topped off with a squeeze of fresh lime juice and creamy cheese. Locally fresh sweet corn is available from Long & Scott Farms,...
| May 1, 2013
| 8:56 AM
Florida sweet corn is in season. Let's celebrate with Charred Corn Tacos With Radish Zucchini Slaw. You'll find the recipe at OrlandoSentinel.com/thedish. In the meantime, let's dish:
A vintage idea. The Science of Wine is an innovative approach to wine...
| Apr 21, 2013
The knitter is tired of nice. She's had it with "keep calm and carry yarn." She's gone guerrilla. Have you seen the attacks? The city bus snuggled, bumper to bumper, into a tight cardigan. The street sign done up in crochet. Best of all: the knit tree....