The Main Ingredient
Sorta turnip, sorta cabbage
German kohlrabi is mild and sweet
Photo By: Robert J. Byers
My (Rob's) father was proud of his German-Slovak roots. You would have thought it was some kind of wonder hybrid by the way he touted it over my mother's Italian heritage. But when it came to food, poor Dad didn't have much to say.
Lemon enhances the mild flavor of kohlrabi in this simple slaw.
'I want my baby bok ...'
Catch bok choy early, when it's better tasting and more tender
You've probably tried bok choy, even if you didn't mean to. You know when you get Chinese food, and it's full of those big square pieces of some crunchy white vegetable that doesn't have much flavor? That's bok choy.
The real buckwheat
Pancakes' old-fashioned taste will make you flip
I (Tara) was searching for the real West Virginia maple syrup of my youth (found it at the Capitol Market) when I ran across another bit of breakfast nostalgia: buckwheat flour.
Advertiser