In Praise of Fat Asparagus
Once upon a time, we made a point of seeking out the skinniest asparagus in the store, believing it to be more delicate, and fresher than old thick and woody stalks. But now we've seen the error of ...
Once upon a time, we made a point of seeking out the skinniest asparagus in the store, believing it to be more delicate, and fresher than old thick and woody stalks. But now we've seen the error of ...
We noticed a lot of people with their cameras out this morning in Union Square. Photogenic spring produce, like this bountiful pile of scallions, is finally becoming more plentiful in New York. See ...
We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs ...
It's finally actually spring: ramps are in season. Strolling through Saturday's Greenmarket, we were surprised but elated to see them. This wild member of the lily family (which also includes onions, ...
Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with...
This is a very basic little tip, but helpful perhaps for any of you new to asparagus. Did you know that the woody root ends of asparagus need to be snapped off before cooking? This is actually one of ...
Pruning shears are for scale. Asparagus is actually harvested with a knife. One of the harbingers of spring food is asparagus; when we see it popping up at the farmer's markets, we know what season ...
Asparagus are in season in some parts of the US. Here in New York, they are the cheapest (about $2.99 a pound) they'll be all year. According to a few of your comments about side dishes to go with Eas...