Dandelions, a Leafy Green Surprise
The Rolling Stones sang the truths of this undervalued edible green when they crooned that it’ll tell no lies and it’ll make you wise. Delicious, nutritious and versatile, you’ll find it a smart addition to seasonal meals.
Cranberry Curd
The Garden State’s true botanical berry is much more than a Thanksgiving side dish. Ella’s new favorite curd is blushing with pride about that.
Cranberry Beans
The color – much like its namesake – attracts, but it’s the mild flavor and creamy texture that make these seasonal and versatile favorites a pure pleasure to eat. Ella shares her how-to for a simple, satisfying meal.
Holy Smokes!
What do you do with an XL-size ham hock smoked by Pulaski Meat in Linden? Add it to beans for a hearty stew and, while you’re at it, throw in a smoked baby-back rib just for fun.
Turban Squash
Using a little oven magic, a lesser-known, colorful and comely hybrid of the Hubbard and acorn can be both dinner and a centerpiece.
Tomatillos
The intriguing fruit that looks like a small green tomato covered with a flimsy papery shield does much more than shine in a classic salsa verde. Ella experiments with a recipe that puts the citrusy-sour ingredient in a different starring role.
Upsetting the Apple Cart
’Tis the season you’re planning to bake that sky-high pie, put together a sugary crumble or frost an apple cake. But don’t short-change our beloved fruit by keeping it only on the dessert menu. It’s got savory possibilities well worth exploring.
Flat Green Beans
This good cooking bean looks humble, but goes haute quickly with a little help from companionable friends.
Egg Tofu Toss
Something new, served with wise recommendations, proves inspiring. Quick, healthy, economical, versatile and, ultimately, rousingly flavorful. Who could ask for anything more?
Ratatouille & Melon Salad
What? You were too busy enjoying the last lazy, crazy days of summer to plan a menu for Labor Day? Pit-stop at your local farmstand or farmers’ market to get the seasonal essentials for a winning holiday supper.
Artichokes
Today we take a crack at solving the mysteries of the pointedly intimidating vegetable that tastes too good not to try to cook. When something’s in season, we can’t let ourselves be intimidated.
Green Bell Peppers
This is the story of a dreaded vegetable rising to the occasion of being a true team player when managed by a culinary coach whose palate is attuned to balance. The lesson learned? It’s not that you don’t like a certain food, it’s just that you haven’t had it prepared the way you like it.