Content about Salad dressings
June 25, 2010
Urban gardening in Chicago
I've started an experiment this year: how easy is it, really, to grow vegetables and herbs in a windowsill?
When I moved to Brooklyn from Manhattan three years ago, I was rather taken with the idea of urban agriculture, romanticizing the rustic life of the small producer who grows his own vegetables, raises his own livestock, and scavenges the seas for the rest. (This fantasy was fueled rather steadily by episodes of the River Cottage...
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June 17, 2010
Many a leafy vegetable has turned to sludge under my watch. No Longer.
Even though it's been around for a few years now, I am still incredibly excited to have joined a CSA this year. A few years ago, "CSA" was the big new food acronym, standing for Community Supported Agriculture, the rather wonderful setup where cooks and eaters pay in advance for the season and in return get a box delivered to their neighborhood every week or two, effectively a farmer's market haul. The farmer...
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May 13, 2010
Forget hollandaise: this will blow your mind
I recently stumbled on an essay called The Power of the Hot Vinaigrette in Michael Symon's new cookbook. "Cold vinaigrettes are excellent," he writes, "but add one to the hot pan you've sauteed some shrimp in, and the blended acid and oil will pick up all the flavor of the bits of protein and sugars that have stuck to the pan." He advocates for pan sauces to be vinaigrette-based, rather than stock-based. "I...
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December 2, 2009
Throw away those bottle salad dressings.
I've been thinking about salad a lot lately, which is strange, because how inspiring can a salad really be? The salads I grew up with were made of lettuce with a bunch of chopped vegetables--carrots, mushrooms, peppers, whatever--doused with a dressing from the fridge door. Everyone put their favorite dressing on, and that worked pretty well. It was the typical "your-choice-of-dressing" side salad, and it was just a way to...
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All content copyright Nick Kindelsperger and Blake Royer.
