Recipes

Portabello mushrooms are actually the mature version of the young, white mushrooms. As they grow, the caps flatten and darken in color, and the texture becomes “meatier”. Storage Tips Prepackaged mushrooms can be stored, unopened, in the refrigerator for about one week. Once opened, mushrooms should be moved to a paper bag and refrigerated. Nutrition […]

Lettuce is a mild-flavored, leaf vegetable commonly used in salads and sandwiches. Butter lettuce includes Boston and Bibb varieties, which have a slightly sweet and buttery flavor. Preparation Lettuce is usually eaten raw, but it is also commonly grilled, sauteed, braised, and cooked in a variety of recipes. Here are 5 Easy Ways to Use Lettuce! […]

The kiwi berry is an edible, grape-sized fruit similar to a kiwi in taste and appearance. However, instead of a fuzzy brown skin, kiwi berries generally have either a green or purple smooth skin. They are often sweeter than kiwis and can be eaten unpeeled. (Read more on Wikipedia.) Nutrition Kiwi berries (like all fruits) […]

Fiddleheads are the edible fronds of a young fern plant. They are eaten as a green vegetable (with a taste similar to asparagus) and have a unique, tightly curled shape. One of the best ways to cook fiddleheads is to steam them lightly, just until tender and crisp. Preparation Wash fiddleheads thoroughly in a bowl […]

Dill is a uniquely flavored herb that orginiated in Eastern Europe. It tastes best when used fresh, as the flavor is lost when the herb is dried. One of the most common uses for dill is to flavor pickles (like the Real Pickles you can order as an add-on!). (Read more about dill on Wikipedia.) […]

2 1/2 pounds potatoes, any kind2 tablespoons vegetable oil or duck fat sea salt Preheat the oven to 410. Scrub your potatoes well if you want to keep the nutrient-rich skin, otherwise peel and rinse them. Cut your potatoes into even, bite-sized chunks. Put the chunks into a large saucepan and cover them with cold […]

– 2 large black radishes- olive oil- balsamic vinegar – salt, pepper Preheat the oven to 430°F. Grease a baking dish (unless it is non-stick). Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly – very thin slices will be more chip-like, […]

Radishes (Daikon or other variety)nonstick cooking spray salt, to taste pepper, to taste Preheat oven to 375 degrees. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray. Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now […]

4 large potatoes, peeled and thinly sliced3 cups heavy whipping creamSalt and freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the […]

2 cups very thinly sliced blue potatoesPeanut oil Kosher or sea salt In a flat bottomed sauce pan add enough peanut oil to come halfway up the side. Attach a candy thermometer to the saucepan, and when the temperature of the oil reaches 350 degrees, slowly start adding the potatoes in batches. (Drop them in […]

2 pounds potatoes, good varieties include Idaho, Russet, German Butterball3 tbsp butter3/4 cup milk Salt and pepper Put a large pot of salted water on high heat. Peel and quarter your potatoes. Boil the potato quarters until they’re soft, usually about 30 minutes. Be careful not to overcook but don’t check them too often either […]

3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5″ to 2″ chunks2 cups of half-and-half or cream, or enough to cover the potatoes1 bay leaf1/4 teaspoon fennel seedKosher salt + freshly ground black pepper3 or 4 large springs of thyme, leaves removed and finely chopped1 large leafy sprig of rosemary, […]

Fat (a mix of neutral oil, like canola, with olive oil or rendered duck or beef kidney fat, or, if you want, clarified butter) Potatoes, peeled Mark Bittman has a long post on the NYT Diner’s Journal that we wrote this recipe from. There is tremendous variation and even art to the making of french […]

10 medium radishes, trimmed, peeled, quartered 10 garlic cloves 1 teaspoon whole black peppercorns 2 cups distilled white vinegar 1 teaspoon kosher salt 1 teaspoon sugar Combine first 3 ingredients in a clean 1-quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 […]