Celery root is one of those unattractive root vegetables. Remove the dirt, knobby skin and little tubers and you’re left with a hard off-white blob. However, slice or chop it up and you get a tasty veggie that can be eaten raw for a crunchy snack or cooked to be as soft as a baked […] Read more…
Archive of ‘Side Dishes’ category
Week 27: Japanese 7 Spice
One of my favorite sushi restaurants has a spicy edamame appetizer that I’ve been trying (and failing) to recreate for months. I tried cayenne pepper and other spices but there was always something major missing. When I inquired at the restaurant, a server said they use a Japanese spice blend. Fast forward to last week, […] Read more…
Week 26: Papaya Seeds
It’s already week 26, which means we’re halfway through the year and halfway through the 52 kitchen adventures! This year has flown by for me and I can’t believe it’s already summer. Is it just me or are you surprised that we’re halfway through 2010? To commemorate the halfway point, I’m excited to share that […] Read more…
Week 22: Nutritional Yeast
A reader requested that I write about nutritional yeast. This piqued my interest because while I’d eaten nutritional yeast before, I have to admit I didn’t really know what it was and I’d only had it on top of popcorn. I discovered nutritional yeast in college, on the counter of my university’s student-run Coffee House […] Read more…
Week 17: Farro
Farro is the most controversial grain I’ve ever encountered. Here is it’s background: farro is an ancient grain, a type of wheat that was one of the first domesticated plants in the Middle East. However, it’s a low yielding crop and has been replaced over the years by its cousin modern wheat. It still remains […] Read more…