Ever since my carrot top salsa recipe, I’ve received a great number of emails asking if (or even insisting that) carrot tops are toxic. I’ll just get straight to the point: This popular myth has been perpetuated through continual hearsay and personal anecdotes, and I have yet to find any scientific study that says, once […]

July 11 2013      52 comments     Linda Ly
Jardín   Verduras

We’re often told that once a brassica bolts, that signals the end of its life. But to me, those first few kale buds (also known as kale raab) are the start of a new life — in the form of edible flowers that are surprisingly tender and sweet (especially if you’ve had a very cold […]

July 8 2013      27 comments     Linda Ly
Flores   Jardín   Verduras

Kimchi is one of those things that seems so exotic but is so ridiculously easy to make at home — and fresh, homemade kimchi is infinitely better tasting than anything you can buy from the market.

July 2 2013      52 comments     Linda Ly
En La Cocina   Verduras

I have a love/hate with carrot tops. The feathery greens — and I’m talking the good stuff from homegrown carrots or farmers’ market carrots, not the sad, wilty greens you sometimes find attached to carrots in supermarkets — are packed with potassium and other vitamins and minerals, more than what you’ll find in the roots […]

June 27 2013      46 comments     Linda Ly
En La Cocina   Verduras

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      71 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