
Cook Brussels sprouts until the insides are just tender, not soft, and the flavor will be sweet, mild, and delicious. Choose Brussels sprouts that are dark green, tightly formed, and of uniform size–smaller, not bigger is best. Cook the same day they come off the stem or use the sniff test to tell you they
The seasons come and go at different times of the year depending upon where you live—Northern Hemisphere or Southern Hemisphere and the latitude within those regions. Early spring might start in February in Southern California and early May in Maine. The closer you live to the equator the less winter temperatures will play a role
Papaya fruits ripening on the tree Papaya is a fruit that is often enjoyed by people all over the world. It is known for its sweet and juicy taste, and it can be eaten as is or used in various recipes. One of the great things about papaya is that it is a fairly easy
Lemon zest is the yellow part of the lemon rind. (Zest can be taken from the rind of any citrus.) The aromatic oils in the zest of a lemon—and other citrus–are the strongest just after zesting. So remove the zest just before using if you can. (Zest will keep in the freezer for up to
Cardoon is a tender perennial vegetable often grown as an annual. Cardoon looks like a cross between burdock and celery. It is grown for its young leaf stalks which are blanched and eaten like celery. Cardoon has heavy, gray-green, fuzzy leaves that are deeply cut leaves and a heavy, bristled flower head. Cardoon is a
Curly or curled endive and escarole are cool-weather vegetables; they are varieties of the same plant. Curly endive has curled, ruffled leaves and escarole has smooth leaves. Curly endive is sometimes called frisee. Sow endive or escarole seed in the garden as early as 4 to 6 weeks before the average date of the last