To die for.
A major freeze in Mexico will significantly increase tomato prices. — Wall Street Journal Also expect to see a rise in the price of cheap beef. — The Consumerist Learn how to keep salad greens fresh. — The Kitchn Saveur magazine is now reviewing restaurants. — Eater Gourmet's Italian Kitchen has hit newsstands. — Gourmet Live Must make: spinach, provolone, and pepperoni calzone. — Read more
Is it time to put the cupcake out to pasture? — Huffington Post Food A survival guide for San Francisco's many August food festivals. — Grub Street SF How to make a Spanish tortilla. — Serious Eats Delicious Italian recipes from the Franks. — Chow One lady has a meltdown because McDonald's refuses to give her chicken McNuggets. — Eatocracy The care and drying of salad greens. — Read more
No salad week would be complete without a glossary of greens. The base and heart of any salad, greens are crisp, healthy, and when properly paired and dressed, absolutely delicious. Never store leafy vegetables in a wet plastic bag because they will rot quickly. Vegetables need moisture and air to survive, so store in the fridge in a loosely wrapped paper towel in an open plastic bag. When kept Read more
Chicory Not to be mistaken for its cousin, endive, chicory is a vegetable with curly bitter tasting leaves that are used as an ingredient in a salad or cooked as greens. The ground, roasted roots are often used as a coffee substitute or added to coffee for more body and aroma. Image Source Read more
What Type Of Greens Do You Use For Salads? Mesclun or mixed greens. Spinach. Romaine lettuce. Green or red leaf lettuce. Iceberg lettuce. Other - tell us in the comments below! Read more
The vegetables of summer are amazing, making it so easy to eat healthy. I love to buy baby lettuce and freshly harvested mesclun from local farmer's markets and vegetable stands. They taste amazing, and they're so crisp, but if you don't eat them within a couple of days, they can turn soggy and slimy. Here's a great little trick I learned from a farmer friend on storing precious fresh salad Read more
Frisee A green leafy vegetable with pale, delicate, slender leaves that range in color from light yellow-white to yellow-green. The feathery, mildly bitter vegetable is often used in salad mixes. Purchase crisp frisee with no signs of wilting, refrigerate in a plastic bag for up to 5 days and rinse clean just before using. Read more
If you're not into engagement chicken, or if you're looking to double your chances this Valentine's Day, don't miss out on this simple green salad recipe. True story: when my now-husband proposed to me, he managed to sneak in a line about how excited he was that I'd make this salad for him every day for the rest of his life. I've since shared the recipe with friends, whose significant others Read more
Ever buy a bunch of herbs for a recipe, only to use a scant stem and find the rest wilted with dehydration a week later? This has admittedly been a long-standing problem in my kitchen, and I've been determined to cultivate a solution for it. This week I'm addressing an aromatic I have a chronic problem forgetting about: scallions. When they're fresh, green onions have a biting smell and are Read more
We're thrilled to present this smart LearnVest story here on Savvy! Most people you speak to these days are trying to stretch every dollar as far as possible — even the ones they spend buying apples and oranges. Food prices are expected to increase yet again this year, and food manufacturers are making portions smaller without reducing prices. Not surprisingly, a recent Rasmussen poll found Read more
