French Horticultural Beans: No Fancy-Pants Preparation for Imposingly-Named Bean

Collards for the 21st Century

The Secret Lives of Rutabagas
I wanted to post a more lengthy dissertation on root vegetables but, as I have limited time I felt that it would be a great idea to share this video tip.

Best Salad Ever- In under 2 minutes
The delightful late-season bok choi we've been fortunate to receive has become my go-to salad green. As the cool weather has come upon us, the flavor has reached a level of perfection that calls for a radical simplification of its presentation. So here is something you should try, because the results are profound.

Ah, the Lowly Potato
First, in the interest of hybridization, I am cross-pollinating my blogs by introducing a post that I put up quite awhile ago on my amalgamatedclyde blog. I've since migrated most of that blog to syntheticblog. Don't fret, I only like synthetic food that has been made by hand with natural ingredients. Second, it has come to my attention that, in this year of p

Green Tomatoes: Not Fried
As green tomato season encroaches upon us (and yes, I know what you're thinking about red tomato season), it seemed wise to exhume this page from my newspaper clippings drawer. Since the half-life of marmalade in our refrigerator is measured in milliseconds, I determined there was sufficient justification for the small effort required by this unassuming recipe. Occasional readers of this blog may have noticed that I tend only to publish recipes concocted by myself or my trusted band of culinary cohorts. So this is the first incident of outright theft. It is my fondest wish that the New York Times will view it as a nod of respect rather than a provocation to file a suit in accorda