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Archive for April, 2013

CELERY VICTOR(IOUS)

Apart from Thanksgiving, when it’s pressed into service for stuffing and the relish tray, celery is the old maid of the crisper drawer. A few stalks are used here and there for soups or stews, or cut into thirds and filled with peanut butter or pimento cheese for a quick snack or down-home hors d’oeuvre. But […]

LINGUINE WITH NEW ZEALAND COCKLES

The little bivalve mollusks called cockles are found in sheltered estuaries and tidal flats throughout much of the world, and a flourishing cockle bed may be packed with more than a million of them to the acre. Most of those we see at American seafood markets are New Zealand cockles (Austrovenus stuchburyi; known to the […]

WATERCRESS FOR SPRING

Every April, my mother and I would spend hours in the woods, wading in bone-chilling mountain streams to pick watercress before it flowered and disappeared until the following spring. Somewhere, my mother had picked up the knowledge that the plant had been used as both food and medicine in ancient times, and each year, I’d […]

FARRO PILAF FOR SUPPER: A MARKET STORY

April mornings at the Union Square Greenmarket haven’t been quite as warm as the weather reports would have you believe. A light breeze still has the chill of winter behind it, and everyone hugs the sunny side of the street. Tempting pots of jonquils aside, my weekly expeditions remain more about foraging for the least-gnarly […]

ASPARAGUS MIMOSA

The trick to pulling off a dinner party on the fly is the first course: Nail that, and you have everyone at the table in the palm of your hand. This year, my thank-you-Jesus starter (especially appropriate at Easter) has been asparagus mimosa. It is, as my great friend Rick Ellis says, “classic, classic, classic.” […]