Sweet Potatoes by Peggy Paul Casella They might not be as flashy as other super foods, but sweet potatoes pack a serious nutritional punch, and have impressive concentrations of fiber, potassium and other essential nutrients. Most notably, sweet potatoes are one of the most potent natural sources of beta-carotene and other pigment-related antioxidants, which have
Moreby Peggy Paul Casella Brussels SproutsThe Brussels sprout plant looks like a lanky sea monster: Its thick spine grows straight up from the soil, covered with mini-cabbage “eyes” and dozens of leafy arms. Though the leaves are also edible, like those of fellow Brassicas, the sprouts are the most commonly eaten part of the plant.
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Story and Photos by Grace Dickinson KALE IS FINALLY GETTING the spotlight it deserves. No longer just a garnish, the leafy green is now an A-list celebrity in the vegetable world, and everyone wants a leaf of it.
For the food bloggers, kale is the addition that sends their mac
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Story and photos by Marisa McClellanI was seven years old when I first cooked with fresh cranberries. My mom had gone to a library sale and brought home a pair of books called Cranberry Thanksgiving and Cranberry Christmas. While I wasn’t particularly interested in the stories inside the books, I
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Our November cover story features Chef Jose Garces and the farm he recently opened alongside his home in Ottsville, Pa. In the article, Garces talks about a salmorejo he makes with tomatoes from his farm. The recipe, which he shared with us below, is taken from his new cookbook The Latin Road Home (Lake Isle
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story and photos by Marisa McClellan
A few years ago, at the end of the summer’s growing season, I decided to challenge myself to try a new kind of squash each week. I discovered that I loved the flavor and ease of roasted delicata. I spent a full week cooking through
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It’s hard to believe that in a city where August is punctuated by air quality alerts and the heat index routinely hits the century mark, cool salads, after taking a short hiatus in July and August, are back in rotation by September. So, smog be damned, late August is a great time to plant another
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Americans throw away about 40 percent of the food they buy. Horrifying, isn’t it? But there are many ways to reduce your food waste. You can shop more carefully, plan for leftovers and use every inch of food you buy. Previous generations were well acquainted with this last technique. Vegetable trimmings were saved for soup
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Though i’m not a vegetarian, summertime piques my partiality for grill-ready burgers created from beans (or lentils), grains and vegetables. The trick to a homemade veggie burger that won’t fall to pieces on the barbecue is a simple three-step process: cook, chill and grill. This means that the night (or morning) before, you make the
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Get out your granny cart and head to the farmers market for 10 pounds of plums (ask for discounted “seconds”), because this is the summer you’ll make sour fruit beer.
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