crops
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Make This Strawberry Salsa Before the Season Is Over
I have zero Latinx blood in me. I come from Russian stock that glow in the dark, but I am a serious Mexican food snob. I spent thirty years in Arizona, where we understood Mexican food as a whole culinary ecosystem beyond tacos. Appreciating Silvana Salcido Esparza’s gourmet Gran Reserva can be balanced with 2…
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Finish Your Spring Vegetables With These 3 Ingredients
My parents love asparagus, their go-to green vegetable. During my last trip to visit them in Sacramento, I was given the important task of preparing it. I kept it simple: A quick, blistering sauté in olive oil and salt, followed by a splash of lemon juice. “The asparagus is very good,” my stepfather said. “I…
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You Should Make Broccoli Salad, but With Asparagus
I will never turn my nose up at a mayo-dressed picnic salad — be it chicken, egg, tomato, or broccoli — but I get downright excited if I see a good brocc salad at a potluck. My favourite broccoli salad is slightly kitschy: It’s got mayo (of course), but also bacon, red onion, cheddar cheese,…
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Why You Should Add Chicory to Your Coffee
If you’ve ever tasted New Orleans-style coffee, you may know that some of its unique flavour is due to the addition of chicory. Chicory is the root of an endive plant, which gets roasted, ground, and added into coffee. The use of chicory was introduced by the French as a way of dealing with coffee…