Monthly Archives: March 2008
Pasta, beans and greens is a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. Escarole is a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory, […]
I’ve long considered baked tofu a great product and have wondered why it has taken so long to make its way onto supermarket shelves. It’s easy to find at any natural foods store, though, shelved with the more conventional tubs of tofu. If you’re unfamiliar with baked tofu, it’s a firmer, chewier, and more flavored […]
As we all know, garlic preserved by any method is not a substitute for fresh, but it does have its own charms and advantages. Different methods of preserving garlic lend themselves to their own culinary uses, so explore them all and see which ones best suit your needs. There are six excellent methods for preserving garlic. […]
The creative winter pantry and kitchen make liberal and imaginative use of gnarly tubers and roots, dark sturdy greens, all of the alium (onion and garlic) family, and an array of multicolored, whimsically shaped hard-shelled winter squashes. Cold-weather vegetables are true multi-taskers, capable of nourishing and sustaining us in fragrant pots of warming soups and […]
If you’re new to vegan cooking you may be looking for substitutions you can use in your old non-vegan recipes. Thankfully, there are plenty of products vegans can use in place of animal ingredients that will make vegan cooking a breeze. Let’s cover how to replace animal ingredients with vegan ingredients.