Vanilla-poached apricots and two-day-old baby chicks. Both so perfect they’ve stunned me to silence. Let’s just enjoy it while it lasts, shall we?
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From the monthly archives:
June 2010
With summer officially here, it won’t be long before vegabundance sends us scrambling for new ways to prepare old favorites. Get excited about these five vegetables that can switch hit in sweet or savory dishes with the best of them.
In the crisper this week, 10 small ways to love the food you’re with this summer. Support the sustainable food movement by enjoying what you eat, and before you know it you’ll be drunk on heady seasonality like Ruth Bourdain is high on pixie tangerine zest.
A perfect pairing of Shiraz and homemade pizza with sopressata, fresh mozzarella, Asiago, rosemary and basil, from the new book 100 Perfect Pairings by Jill Silverman Hough. Enter to win a copy of the book.
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Pin it …I thought you might need a little smile today—a well-fed smile, if you require a food blog tie-in—here you have it. And just because I never said I wasn’t totally shameless, I thought I’d ask for a little something in return. If you like facebook and you like Umami Girl, won’t you please [...]
In the crisper this week, don’t mistake lettuce’s crisp demeanor for prudishness. Get her on the grill or in the soup pot, or bring out her saucy side, and you’ll find yourself asking, “Oh! Where’d you learn to do that?” Recipes for lettuce soup, lettuce sauce and grilled salad.
This week, Umami Girl spoke with WNYC’s Amy Eddings about fresh-picked strawberries on All Things Considered’s Last Chance Foods segment. Hear the interview, muse about seasonal eating in our culture of instant gratification, and get a recipe for Sweet and Savory Strawberry Bruschetta here.
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Got scapes? These glorious shoots, which sprout above the ground from hardneck varieties of garlic, are some of my favorite crazy-lady vegetables. Learn what to do with them on Serious Eats.
