A New Herb

Fresh coriander seeds

 

We’ve talked about it on the blog before but it bears repeating. Every summer your cilantro plant will begin to flower, and then bust out into fresh coriander seeds. And a whole new herb is born. One that is the greatest expression of flavour the plant or seed can offer up. Don’t agree? Let’s see what a world renowned expert of flavour has to say about it. Continue »



Hearts Of Palm 101

Does your cupboard hold a dusty can filled with mysterious hearts of palm? Have you forever been mystified by this retro product? No more! Today is the day to dust it off and figure out the best way to eat this delightful vegetal heart. Continue »



Strawberry Salads Forever

Strawberries, Haloumi and Basil via Intuitive Food Design


 
If you look up “strawberry salad” countless options will pop up – not all of them great. Trisha Yearwood‘s version on the Food Network site calls for crushed ramen noodles and a 3/4 cup of sugar in the vinaigrette. It’s enough to make you weep. But don’t lose hope, because we did the heavy lifting and rounded up the most delectable strawberry salad recipes out there. Continue »



The Wonderful World of Bean Dips

Be brave like Joan of Arc – make a bean dip.

We all need more recipes that we can make quickly, that require no cooking and that fulfill some amount of healthiness. Enter the bean dip. Literally open a can chock full of life-giving nutrients, give it a blitz in the food processor and you are set for life – well, if not life, then at least lunch. Continue »



An Ode To Corn Fritters

Corn Fritters with Whipped Hot Honey Butter from Vegetarian Adventures

 

When’s the last time you made fritters at home? This time of year is ideal for corn fritters – the corn is at its sweetest and there’s so much of it. The measurements are so easy, this is the kind of recipe you can keep in your head. One ear of corn makes four palm-sized fritters. Mix the kernels with egg and flour – one egg and one tablespoon per cob – and a sprinkling of salt and let sit for an hour. Then fry and serve. That’s it. Continue »