June 17, 2007 |
The residential skyscrapers in downtown Vancouver, Canada, are already covered with green. Rooftops and balconies overflow with ornamental vines, shrubs, even midsize magnolia and maple trees. And now, there's more. Vancouver is launching a novel green initiative aimed at bringing food-producing gardens to the city's high-density developments.
November 29, 2006 |
LOOK at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there's something about them that's just begging to be tamed. It's a bit of a paradox. These greens are loved for their bitter bite, but harnessing that bite -- say, by adding the spice of chiles or the sweetness of bacon or by giving them a quick blanch or even just a saute -- is what makes them sing. And at this time of year, bitter greens are calling from nearly every other stall or stand at the farmers market or the grocery store; they're a boon of winter.
November 2, 2005 |
"YOU know your kitchen is small when you're making salad on the stove," Suzanne Goin says as she pulls a cutting board over to her range and meticulously begins to slice radicchio leaves into long, feathery strips. It's here in her home in the Hollywood Hills that Goin worked on the recipes for her new cookbook, "Sunday Suppers at Lucques."
February 12, 2003 |
DO you remember the first time you saw the word "radicchio"? The first time you tried to say it out loud? Now, how about the first time you cooked it? We didn't think so. Radicchio may have gone from an obscure Italian vegetable to a supermarket familiarity, but for most people it remains nothing more than a splashy colored lettuce, a bit of crimson to break up the monotony of a pale green salad mix. In Italy, particularly around Venice, it is cooked almost as often as it is served raw.
March 14, 1999 |
For hundreds of years, people have waxed poetic about the light in Venice. I was sure it would floor me on my first trip there last fall. But it rained and was overcast my entire stay, leaving me eager for some other equally moving visual experience. Hidden behind clouds, the full moon provided no magic, though it did bring the acqua alta, or high water, to flood the streets and keep me from the Byzantine mosaics of St. Mark's Basilica. Don't even ask about the gondola ride.
September 23, 1998 |
Normally, I'm pretty picky about the temperature of my lettuce. In fact, my wife and the servers at our neighborhood soup 'n' salad place will tell you that I'm downright obsessive about it. All because I feel obliged to point out, very politely I think, that serving my salad on a plate hot out of the dishwasher isn't the best idea. And don't even get me started on all of these so-called Caesar salads topped with grilled meat. Lettuces are mostly water. Heat them and they wilt.