Every spring and fall, I grow a beautiful bed of komatsuna (Brassica rapa var. perviridis), a type of Japanese mustard green related to turnip and rapini. It’s the fastest growing green in my garden (ready to harvest as baby greens within three weeks, fully mature by five weeks), and its spicy, mustardy leaves can be […]

June 19 2013      26 comments     Linda Ly
En La Cocina   Verduras

Ruby kraut has sass. It’s like the sexier, sleeker, red lipstick-wearing sister of sauerkraut. And Ms. Ruby packs a healthful punch into one little jar. The secret is in the red cabbage: The compounds that give the vegetable its distinctive dark color, anthocyanins, also act as antioxidants and are believed to have analgesic and anti-inflammatory […]

June 12 2013      59 comments     Linda Ly
En La Cocina   Verduras

I often equate artichoke with crawfish: You have to really work for it. And when an artichoke (or a crawfish — I just hosted a Southern-themed dinner at my house that reminded me of it) is dangling in front of you, it’s such a tease. You want to put the whole thing in your mouth […]

June 11 2013      13 comments     Linda Ly
En La Cocina   Verduras

Artichokes are such interesting things. We consider the artichoke (Cynara cardunculus var. scolymus) a vegetable, even though it’s a thistle and more specifically, the part that we eat (and that most people ever see in the store) is actually a flower bud — and sometimes called a head.

June 10 2013      15 comments     Linda Ly
En La Cocina   Jardín   Verduras

Most of the time, you can’t go wrong with a simple artichoke that’s steamed and served with a buttery dipping sauce. But for people like my husband, who only likes artichoke with a nice, tangy aioli (he pretty much only eats artichoke for the aioli, using the leaf merely as a vessel to transport the […]

May 24 2013      20 comments     Linda Ly
En La Cocina   Verduras

For the last few weeks, my 6 artichoke plants (8? 10? More? They’ve multiplied so much that I’ve lost count) have been going off. Each plant bears beautiful spiny buds of the Purple of Romagna variety, an Italian heirloom that’s said to be more tender than the typical green globe.

May 23 2013      24 comments     Linda Ly
Jardín   Verduras

Quite literally, đồ chua means “sour stuff” — or Vietnamese pickles, in this case. It was a staple in my parents’ house while growing up, and eventually became a staple in my own grown-up house. It’s a very Vietnamese thing and reminds me of all the wonderful home cooking from my childhood. I can eat […]

May 15 2013      27 comments     Linda Ly
En La Cocina   Verduras