real food right now
Real Food Right Now and How to Cook it (#realfoodrightnow) is our series on the ABCs and 123s of seasonal food.
Tastes like chicken? Not this bird. Ostrich meat is "the other red meat" with a taste profile that more closely resembles beef than poultry. The birds are easy to raise, gentle on the land and their meat has a champion nutritional profile. Read on for more about this fascinating bird - plus a recipe for ostrich burgers!
Mussels are delicious, inexpensive and nutritious. And an added bonus? Eating mussels means that you're supporting a truly sustainable form of aquaculture! Read on to learn more about these humble bivalves - plus an easy recipe for white wine- steamed mussels. Yum!
Guava's exotic, funky flavor is a delicious addition to any fruit plate. Learn more about this tropical fruit (and sometimes pesky invasive) in this week's installment of Real Food Right Now. (Plus, recipes for guava paste and guava jelly!)
Bitter melon is...well...bitter. Its taste takes some getting used to, but combined with other strong flavors, like Indian spices and chiles, or fatty meats, like pork, its bitterness becomes a delicious asset. Plus, its purported health benefits many! Read on to learn all about this bitter fruit.
What is it about the cherry that urges us not to take the business of life so seriously? Even in the kitchen, the cherry keeps the fun and games going, an affable companion to both savory and sweet ingredients. Read on for all you ever wanted to know about delicious (and beautiful) cherries!
You know pansies, roses, hibiscus... but do you know nasturtium, chervil, day lilies, crocuses, lilacs, geraniums? All of these flowers are beautiful, of course, but they also taste great! In this week's installation of Real Food Right Now, what to look for, what to look out for - and, as always, recipes.
Delicious, nutritious watercress was used in ancient times as a medicinal plant (to prevent baldness and increase vigor, among other things), but in recent times has been relegated to just a garnish. But those in the culinary know are starting to pick up on the leafy green's ability to add a peppery bite to classics like BLTs. Read on for more info on wonderful watercress!
Favas are a fleeting spring vegetable - like ramps and sorrel and morels -that show up at the market and quickly disappear. Enjoyed in cuisines worldwide, favas are much lauded subjects of folklore and even show up in one of the most notorious lines in American cinema. Mull over more fascinating fava facts and pro tips in this week's Real Food Right Now!
Is there anything better than a delightfully crunchy radish? Even better: every part of the radish is edible, from the root to the leaves to the seed pods. Read on for all you ever wanted to know about this incredibly delicious vegetable.
We know: Rabbit can be a hard sell - it's an unfamiliar meat to many American palates. But there are a lot of reasons to put rabbit on the menu - it's delicious, and is a sustainable source of protein. Read on for more reasons to love rabbit.
Charming mâche, which grows in tiny rosettes, has leaves with surprising succulence that makes them super juicy - and super delicious. It's no wonder that mâche is gaining popularity here in the States. Given the choice, we say, more mâche!
Beautiful fiddleheads are bright green, their tightly coiled heads delicately curled like the scroll of a violin. With a flavor slightly reminiscent of asparagus, but also nutty and pleasantly bitter, fiddleheads are a delicious reminder that the doldrums of winter are finally over.
Previously the domain of hippies and health nuts, goat cheese is now found on the menus of the finest restaurants and is ubiquitous in the cheese section of most supermarkets. But spring is the top of the season for this creamy treat. Here's how we're getting our goat!
Whether the chicken or the egg came first, eggs probably win the "most versatile ingredient" competition hands down. Found in everything from sauces and custards to their own headlining items, like omelets and egg nog, eggs offer up "egg-cellent" dining entertainment from dawn to dusk.
Those takeout pepper sachets usually - and regrettably - end up in the trash. But there was a time when black pepper wasn't so easily cast aside. Did you know it once commanded a hefty price, fueled empires and was as valuable as gold? Learn more about how it conquered the kitchen - and how we might consider rethinking its indomitable reign.
These tiny powerhouses, the progeny of the mustard plant, are seemingly innocuous. They're nearly flavorless when whole. But crack or grind these minuscule miracles and add a splash of water and - pow! - mustard shows its muscle.