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Asparagus Beans
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In Season: Long Beans
Yard-long beans, or asparagus beans, are at the peak of their season right now, which runs from late Summer to early Fall, with the exception of places such as California and Mexico where they grow year-round. They've been springing up in local farmers markets, but you can also find them at most Asian grocery stores. Do you know much about these leggy legumes, which are a relative of the black-eyed pea?
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Fast & Easy Dinner: Roasted Asparagus and Eggs
A couple of weeks ago, my sister came over with her CSA box. Among the romaine and rhubarb was a bunch of perfectly tender asparagus. When she asked how we should cook the thin spears, I replied, "like Martha Stewart prepares hers: roasted and topped with a poached egg."
Jamie Oliver Serves World Leaders at UK's G20 Summit
UK's Buckingham Palace has been abuzz as Prime Minister Gordon Brown hosts world leaders from countries such as China, Japan, and the US to discuss key issues surrounding the global economy. Last night, finance ministers took a break from heated dialogue to enjoy a multi-course dinner prepared by UK celebrity chef Jamie Oliver in Prime Minister Brown's house at 10 Downing Street.
TV's famed Naked Chef cooked the dinner with the help of apprentices from Fifteen London, his restaurant that trains unemployed and at-risk youth.
Fast & Easy Dinner: Asparagus-Goat Cheese Pasta
If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.
The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest.
You've Seen the Pics, Now See the Menu
The Oscars are just around the corner — fill in your ballot for a chance to win fab prizes! — and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared.
Exercise in Excess: The French Laundry Part 2
Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.
After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above).
Shock Vegetables Green In The Freezer
When cooking vegetables, such as asparagus, broccoli and green beans, a recipe will often have you quickly cook the veggies in boiling water, remove them, and shock them in a bowl filled with ice water. This can be a tedious process if you don't have unlimited access to ice. So how do you shock green vegetables without having to use a big bowl of ice water?
Menu Planning 101, Part 4
This week I'm all about planning the perfect menu. Surprisingly it's not hard to do if you keep in mind a few helpful tips. Presentation is essential; as we eat with our eyes first, so pay attention to the color of the ingredients in your dishes.
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