Embracing the bitter: putting radicchio on center stage

Radicchio makes a supporting appearance in most salad mixes as a color counterpoint and additional flavor component, but rarely has a starring role. Some reasons for this are probably related to its bitterness, unavailability, high price and the idea that salad greens shouldn’t be cooked. But it’s actually a very flexible vegetable — a 1997 […]

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In past centuries, ketchup wasn’t all about tomatoes

(Updated 11/9/16:  new image, fixed broken links) Would you believe that someone has written a serious academic book about the history of ketchup? Andrew F. Smith’s “Pure Ketchup” tells the story of ketchup’s evolution from a wide variety of sauces to the sweet, tangy tomato condiment that we know today. Smith, a professor of culinary […]

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Recipe – Zucchini Fritters

The first zucchini have started to appear in Berkeley’s farmers market, though not in the diversity shown in the photo above (which I took last summer). One of my favorite ways to eat zucchini is as a herb-laced, cheese-studded fritter. The zucchini is grated, salted, rested, and then the moisture is squeezed. There are endless […]

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