Maria Zizka | KCET
Post date: 2013-11-19T04:13:56-08:00
Now that the weather is cooling down, mustard greens are appearing by the bunch in markets and will stick around through the fall and winter months. The leaves can be flat, lacy-edged, or ruffled.
Post date: 2013-11-12T04:27:31-08:00
Panna cotta is Italian for "cooked cream," and is one of the purest, simplest, and most delicious of all Italian desserts. It takes less than ten minutes to prepare this silky pudding.
Post date: 2013-11-07T03:38:36-08:00
Of all the vegetables, Brussels sprouts might be the most maligned. They are often described as sodden or stinky, bitter and unlovable. I say it's all slander.
Post date: 2013-10-22T04:20:13-07:00
You can make this sweet, creamy tart in a pan of any shape and size, depending on how thick you prefer your crust. There is no need to roll out the dough--simply press it directly into the pan.
Post date: 2013-10-15T06:55:12-07:00
Pumpkins that are grown to be cooked and eaten differ greatly from those that are destined to become jack-o'-lanterns. Their flesh is moist, dense, and heavy.
Post date: 2013-10-07T05:11:51-07:00
Green zucchini is the most common summer squash, but there are many other delightful varieties to try. Yellow and light green pattypan squash look like scalloped-edged spinning tops. Crookneck squashes have elongated goosenecks. Another variety, the Co...