How to Use Kale Stems
Food52 shows us how to make the most out of these hearty byproducts.
Recipes
RECIPE: Peppe’s Sangria from Via Tribunali
Keep sangria in your fridge this spring, and a lot of it.
VIDEO: How to Prepare Snails at Home, According to Telepan Local
Joel Javier of Telepan Local thinks that snails at home can — and should — be easily made. Check out his tips and get his recommended chickpea and snails recipe.
RECIPE: Move Over, Ramps — Broccoli Rabe Is April’s Unsung Vegetable
Broccoli rabe is harvested much of the year, but only in early spring is the overwintered crop available.
RECIPE: Wake and Bake Rhubarb Upside Down Cornbread
Since Easter falls on 4/20 this year, we’re reappropriating #wakeandbake.
RECIPE: Gramercy Tavern’s Celeriac Purée
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
VIDEO: The Art of the Black and White Cookie
Black and white cookies are as much of a New York tradition as the Yankees and Mets rivalry. With the help of William Greenberg Desserts, we learn more about the essential characteristics of this local staple.
RECIPE: Num Pang’s Curried Lentil Soup
Num Pang is most famous for their Cambodian sandwiches, but this curried soup is simple to make at home and warms you when it’s too cold to stand in line on the sidewalk.
I Made My Valentine a Honey Pie — and Martha Stewart Gave Me the Bronze
“Honey pie” — which I used to call my husband, back when he was just my boyfriend — stars just honey and eggs with butter and a little vanilla and nutmeg. Stir it up for your valentine.
VIDEO: Betony’s Milk Punch in 15 Seconds
Milk punch hasn’t really received this much attention since the 19th century. Betony’s Eamon Rockey is here to change that.
AUDIO: Pantry Staples for Snowy Weather, or Whenever
Our Gabrielle Langholtz knows a thing or two about keeping both a well-stocked and appealing pantry. Listen as she speaks with WNYC.
What’s in Season? Spelt from Farmer Ground Flour
As part of our new “What’s in Season” series, we spoke with Michelle Russo, mill-hand at Farmer Ground Flour, to learn about the seasonal grains they’re growing and stone-milling upstate.
