mobi, epub, pdf |eng | 2013-02-18 | Author:Barbara Damrosch

Sunchokes You may have heard of this vegetable by an older name, Jerusalem artichoke. Sunchoke, though less common, avoids the confusing reference to the artichoke, which this is not, and ...

mobi |eng | 2009-03-31 | Author:Tom Colicchio; Sisha Ortúzar

roasted pumpkin with mozzarella and hazelnut brown butter We developed this recipe for this cookbook and promptly vowed to place it on the menu in the coming fall. Loosely based ...

mobi |eng | 2009-12-15 | Author:Dave DeWitt; Paul W. Bosland

Hornworm. GREEN PEACH APHIDS OR PLANT LICE (Myzus persicae) Description: These pests are usually light green and soft-bodied. They cluster on leaf undersides and on stems. Damage: Aphids excrete a ...

mobi, epub, pdf |eng | 2010-10-22 | Author:Sherri Brooks Vinton

PRESERVE Refrigerate: Cool, cover, and refrigerate for up to 3 weeks. Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw ...

mobi |eng | 2010-12-06 | Author:Isa Chandra Moskowitz; Matthew Ruscigno

Variation: Basic Baked Tempeh Mix together the marinade ingredients and marinate the tempeh for at least an hour, or up to overnight. Preheat the oven to 400°F. Lightly oil a ...

epub |eng | 1995-05-05 | Author:Mark Bittman [Bittman, Mark]

Other greens to use: Any cabbage or chard. Lightly, Quickly Pickled Cabbage Makes 4 to 6 servings Time: 45 minutes 6 cups red or green cabbage, cored and shredded into ...

epub |eng | 2013-07-01 | Author:Clotilde Dusoulier [Dusoulier, Clotilde]

RED KURI SQUASH Potimarron, aka Hokkaido squash or red kuri squash, is France’s favorite winter squash. Shaped like a giant fig and roughly the size of a soccer ball, it ...

epub |eng | 2007-03-24 | Author:Andrea Chesman

* * * eggplant lasagna Eggplant adds a meaty quality to this vegetarian lasagna, which is a very popular item at potlucks and buffet dinners. It is also a good ...

epub, mobi |eng | 2011-06-30 | Author:Ogden, Ellen Ecker [Ogden, Ellen Ecker]

1 cup yellow cornmeal 1¼ cups unbleached all-purpose flour ½ cup whole-wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sea salt 1 cup fresh corn kernels ...

epub |eng | 2013-05-13 | Author:Hugh Fearnley-Whittingstall [Fearnley-Whittingstall, Hugh]

Preheat the oven to 400°F / 200°C. Give the potatoes a good scrub (you don’t need to peel them), then cut into thick batons. Put them into a saucepan and ...

epub, pdf |eng | 2013-03-24 | Author:Cathy Thomas

NUTRITIONAL INFORMATION (per 1 cup raw, chopped) calories 33 fat calories 4 total fat (g) 0 sat fat (g) 0 cholesterol (mg) 0 sodium (mg) 29 total carbohydrates (g) 7 ...

epub |eng | 2009-03-24 | Author:Eugenia Bone [Bone, Eugenia]

SERVES 4 (ABOUT 8 CRÊPES) In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and ⅓ cup ...

epub, pdf |eng | 2010-11-15 | Author:Isa Chandra Moskowitz

Variation: Basic Baked Tempeh Mix together the marinade ingredients and marinate the tempeh for at least an hour, or up to overnight. Preheat the oven to 400°F. Lightly oil a ...

epub |eng | 2012-09-06 | Author:Patti Moreno

PLANTS YOU NEED Eggplant seed or seedling 1 per 2 sq. ft. Dill seed or seedling 1 per 1 sq. ft. Basil seed 4 per 1 sq. ft. Pole Beans ...

epub, pdf |eng | 1997-03-24 | Author:Deborah Madison [Madison, Deborah]

SERVS 4 TO 6 4 oblong Asian or Italian eggplants, about 6 ounces each About ⅓ cup olive oil Salt and freshly milled pepper 4 ripe tomatoes, peeled, seeded, and ...