A hard cocktail of rain, wind and snowflakes assaulted the farmers market last week. It was the kind of prolonged spring squall that has to make a farmer — more of whom showed up than shoppers — question his or her career choices. The only thing that sold out was coffee, because everyone’s hands were cold. A vat of steaming congee, on special at the Vietnamese sandwich stall, would have sold out too, but they ran out of bowls.
It’s not hard to find places to use chive greens. Sweeter and milder than the white part, they still pack a lot of garlicky flavor. Dust them on linguine, rice, clam chowder or toast, simmer them into ramen, substitute them for basil in caprese, scatter them upon scallops and skordalia (potato garlic sauce), and munch behind a mouthful of just about anything savory. Those garlic chive greens greens improve every bite.
Water and fiber are two of the biggest missing elements in a healthy diet, according to dietitians. And you’ll find both of those in a bowl of oatmeal.
Corned beef and cabbage became an American Irish delicacy in Boston and New York, where immigrants from the Emerald Isle found themselves in Jewish neighborhoods, with the means to bring home a corned brisket from the local delicatessen once in a while and cook it Irish style: in a pot with cabbage and potatoes.
You don’t need game bones to make a bone stock, when beef, chicken or basically any other bones will do.
“Anybody gone into Whole Foods lately and see what they charge for arugula?” asked then-Senator Barack Obama, during an Iowa campaign rally in 2007. There was no Whole Foods in Iowa at the time, and his gaffe, and the inevitable backlash, all became known as “Arugula-gate.”
Not to be confused with starvation, fasting is the deliberate refraining from eating. It’s an ancient practice tied to many religions and cultures, from Native American vision quests to Ramadan.
As we bid farewell to a dumpster fire of a year, pretty lights might not be enough. It might be time to light things on fire.
Waiting for it to cool might just be the hardest part of making this pie