When it comes to figs, Americans are of two minds. On one hand, one of America’s favorite cookies, the Fig Newton, is made with dried figs. On the other hand, comparatively few people have ever tasted fresh figs. Somehow the popularity of fresh figs in the Mediterranean didn’t make its…
This recipe is from my article All About Kiwifruit. Since kiwifruit is often described as having elements of citrus, strawberry and melon, we decided to put them all together for an intense kiwi experience. 1 teaspoon minced fresh ginger 2 tablespoons honey 2 tablespoons lemon juice 1 tablespoon mild vinegar such as…
Few people are more synonymous with single fruit or vegetable than Frieda Caplan and kiwifruit. Before it became the culinary rage, kiwifruit was called the Chinese gooseberry. It was not a name that Madison Avenue would have devised. On top of that, the Chinese gooseberry wasn’t terribly attractive; it looked…
With recipes for Pasta with Asparagus, Prosciutto and Parmesan – Sauteed Asparagus with Morels and Thyme – Roasted Asparagus with Rosemary Oil – On a mid-September afternoon some years ago I was walking by Fairway Market on New York’s Upper West Side. I noticed a produce worker removing asparagus from…
If you can resist dunking your bread in the rosemary oil, you’ll have a delicious, low-fat vegetable dish. But it won’t be easy! 2 large sprigs of fresh rosemary 1/4 cup olive oil 1 pound asparagus, washed and trimmed Salt and pepper to taste 1)Snap the rosemary sprigs in half…
Nothing evokes spring better than the emergence of asparagus combined with fresh morels. Though morels are frightfully expensive, a little goes a long way. Kosher salt 1 pound asparagus, trimmed 1 tablespoons butter 1 tablespoon olive oil 2 ounces fresh morels, sliced 1 teaspoon chopped fresh thyme Black pepper to…