Israeli Couscous, Swiss Chard, Peppers

This September 2018 photo shows Israeli couscous in New York. Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. (Mia via AP)

Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and make a great base for a hearty side or salad.

A BLT that showcases dueling dynamics

This October 2017 photo shows a California BLT in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)

As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.

Ways to celebrate the humble and tangy radish

This June 3, 2018 photo shows radishes and open-faced radish tartine in Amagansett, N.Y. A tartine is not a complicated dish. It is simply the French name for open-faced sandwich. (Elizabeth Karmel via AP)

I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of French open-air markets. I myself have taken more photos of the radishes in the market than I can count. So, I am thrilled that you can now find them in the United States. If you have a home garden, you can also grow them.

Tuscan Spinach and Ricotta Dumplings

This May 22, 2018 photo shows Tuscan spinach and ricotta dumplings in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

It was my great good fortune recently to spend a week in Tuscany on a culinary tour, assisting a friend of mine with some cooking classes. Of course, I was as much a student as a teacher, and I learned a ton as we banged around from town to town. One of the recipes that especially impressed me was gnudi (in English, we’d say nude). These scrumptious little dumplings are built out of leftover ravioli filling — usually ricotta, spinach and cheese (pecorino or parmigiano-reggiano) — combined with a bit of egg and flour, rolled into a ball and poached, then served with a brown butter sage sauce. But why “nude”? Because basically they are ravioli that are stripped of the pasta with which they are generally clothed.

New tech is making gardening easier

This Feb. 10, 2013 photo provided by Dean Fosdick shows a hobby greenhouse in Langley, Wash., which was built in a sunny location capable of capturing an immense amount of summertime heat. It was later equipped with a timed irrigation system that automatically turns on early in the morning to water a wide assortment of potted plants. Smart devices are being introduced to make gardening less demanding and more efficient.(Dean Fosdick via AP)

New technology is easing the way we garden, store equipment, monitor watering and re-shape landscapes. And some of those tasks can be done remotely, using phones or tablets.

Pages

ADVERTISEMENT

Subscribe to