Veg

Judging from the long lines at Murray’s Farm stand, it seems as though everyone at the Santa Monica Farmers Market this week had cherry fever. Amelia Saltsman, author of the Santa Monica Farmers’ Market Cookbook, has a suggestion for using cherries in a savory application. In her Savory Cherry Almond Salad, she pairs mild chicories with pitted cherries, toasted almonds and a simple lemon and oil dressing for a quick salad …

If you’ve eaten Brussels sprouts or broccoli you’ve eaten flowers. So why not eat nasturtiums too?

This week on the show, Evan talks with Miche Bacher about how to cook with lesser known edible flowers. Bacher is the owner of Mali B Sweets and the author of Cooking with Flowers.

This week on the Market Report, Laura Avery talks with Robert Wemischner, professor of baking and pastry at Los Angeles Trade Technical College, about roasting figs with cream and sugar to create an easy Mother’s Day dessert.

The more I use my pressure cooker, the more I marvel at it’s usefulness. Once a year, on or around St. Patrick’s Day we have an old-fashioned corn beef and cabbage dinner. I cook the cabbage with potatoes in the resultant broth from cooking the corned beef. The meat is a treat, but eaters clamor for seconds on the cabbage. There is something about cabbage that is cooked in a salty broth until totally tender that is completely satisfying…

Cinco de Mayo = Taco Party, right? Not that we Angelenos need an excuse to eat tacos, but this Sunday my guess is a lot of people will be firing up the grill for tacos al pastor or carne asada. For those of us who are interested in a vegetarian taco party, Kajsa Alger has some ideas. She’s the chef and co-owner of Susan Feniger’s …

The first time I ate muesli I was in Denmark. It was made with an assortment of nuts and dried fruits and made (of course) with whole milk. The whole mass had been soaking overnight. Right before serving, fresh blueberries were mixed in. It didn’t exactly look beautiful because of the pallid color of the raw oats, but those same pale oats were transformed …

This week on the Market Report, Jesse Barber, chef at Barnyard in Venice, shops for oyster mushrooms. He grills them with salsa verde, and serves them with chimichurri on the side.

Sometimes large dried beans never manage to get that soft creamy center you want in a bean. Unless you cook them in a pressure cooker.  Instead of soaking and cooking for hours, in a fraction of the time you get a perfectly hydrated, tender bean. My recommendation is to find a pressure cooker cookbook you like and use it as a guide. Through trial …

This Saturday on the show, Evan talked with Ben Lester, who runs a community supported grain and bean program in Massachusetts. You know those CSA boxes of fruits and vegetables many people sign up for, straight from the farmers? Well, Lester’s program, Pioneer Valley Heritage Grain, sends subscribers beans and grain that you have to mill into flour yourself.
But whether or not you have …

When I think about leaning back at a warm Passover seder, the singing growing louder as the night gets later and the customary four cups of wine get sipped, Passover is one of my favorite holidays. But right about now, in the days before the festival starts, I begin to fill with four cups of dread.
Starting Monday night, any type of bread – as …