Collards play second fiddle to kale most of the time, even though they’re nutritional equals. Kale leaves are ruffly, with a more mild flavor. But there is one culinary situation where collards trump kale: they make a much better wrapper. Collard leaves are big, flat, sturdy, and pliable.
Here’s an Irish dish with a southern twist to celebrate St. Patrick’s Day. Colcannon is mashed potatoes mixed with cabbage or kale. I make it with collards, our main garden greens.
I first came across the combination of avocado and silken tofu in Fuchsia Dunlop’s book Every Grain of Rice. Honestly, I didn’t think the combination of two mild, smooth ingredients was that interesting. I only made it because it seemed like a good way to use up two ingredients I had plenty of: avocados, and… Read More
We eat a lot of avocados around here, and it was high time we started growing our own. We planted trees a few years ago. Since then we’ve had avocados here and there, but this is our first big crop.
This is my favorite Florida winter salad. The shaved fennel is a nice change from salad greens.
When you need to use up a bunch of herbs, pesto is the way to go. But have you ever tried making it with rosemary? It works, and it’s surprisingly versatile.
Honeybells are the gem of Florida’s winter citrus crop. They’re tangelos, a cross between a tangerine and a pomelo. They’re sweet, juicy, and easy to peel.
In The Third Plate, Chef Dan Barber takes a road trip to find out how Glenn Roberts got into heirloom grains. The story goes like this: Roberts’ mother was nostalgic for the “Carolina Rice Kitchen” cuisine of her youth, particularly the type of rice she loved but could no longer find. He started growing plots of heirloom… Read More