The Main Ingredient
The Romaine empire
Exploding popularity has bred some bad into this wonderful lettuce
Photo By: Robert J. Byers
The good news: Americans are eating more romaine lettuce (full of vitamins) and less iceberg (full of not much). The bad news: Romaine these days is kind of crummy.
Grilled romaine, drizzled with vinaigrette or homemade buttermilk dressing, makes a unique summer salad.
Seek out fresh sour cherries for the ultimate cherry pie
CHARLESTON, W.Va. -- This is it, folks: We are now in the middle of the three-week sour cherry season. If you spy any - at a farmer's market, a pick-your-own place - snap them up. It may be your only chance to taste a real cherry pie.
Sorta turnip, sorta cabbage
German kohlrabi is mild and sweet
My (Rob's) father was proud of his German-Slovak roots. You would have thought it was some kind of wonder hybrid by the way he touted it over my mother's Italian heritage. But when it came to food, poor Dad didn't have much to say.
'I want my baby bok ...'
Catch bok choy early, when it's better tasting and more tender
You've probably tried bok choy, even if you didn't mean to. You know when you get Chinese food, and it's full of those big square pieces of some crunchy white vegetable that doesn't have much flavor? That's bok choy.
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