Artichokes
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Fava beans - learn to love the beans you hate - 15 Jun 2011
You've probably always hated fava beans. (Broad beans to the Brits.) I'm not a dogmatic individual, but you're so wrong. You've been loving then without knowing it for quite a while. They're those emerald green kidney shapes floating round Frank Ruta's remarkable 'Sformato' at Palena's Cafe. And featuring in practically every other good chef's dishes.
They're in every Middle East market now. So buy them and change your mind. read more...
Let's hear it for the fava bean - 25 Mar 2011
You know them as fava beans. I know them as broad beans. They're my favorite vegetable. So I want to persuade you to give them another chance. You can treat them so many ways one just has to be the one for you... read more...
Starters: Stuffed grape leaves and artichoke hearts - 25 Mar 2011
When the weather warms and it's open season on open parties, look to the Middle East for dishes that can be prepared in advance and eaten with fingers. Here are two stuffed appetizers from Turkish Armenia. read more...
'Violettes' Artichokes - 8 Apr 2010
Baby artichokes are relished across Europe and the Middle East, in countries from France where the most popular type are called 'Violettes' after the purple streaking on their leaves, to Egypt. They're pretty much ignored in the US. But you can find them in Latino, Asian and especially Middle East markets at this time of year. Cook them Middle East style, with the fresh fava beans that come into the stores at the same time... read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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