The Farmers Market Salad: How to Savor the Moment.
Recipes The Farmers Market Salad: How to Savor the Moment.

In a culinary sense, there’s a lot to be said for spring – all the fresh new greens, zippy young ramps, asparagus sprouts, tangy rhubarb stalks, earthy morels, and a preponderance of peapods. Fall also has its high points. I can’t deny the appeal the apple season, the rich butternut squashes, the cool autumn mushrooms, fresh cranberry chutneys, and sweet potato pie. But for variety and straight-from-the-farmers-market freshness, you really can’t beat late July through early September.

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Recipes Mom’s Homemade Pizza: The Not-So Humble Pie.

Pizza. It’s ubiquitous, reliable, dependable. It’s earned a place beside your favorite pair of jeans, your oldest friend, those favorite CDs you upgraded from cassettes and now need to replace again. But don’t let familiarity breed contempt. I suspect one good pizza could change the world. Consider: Pizza as host. From soy-cheese and spinach to double pepperoni, corner slice to creme fraiche-and-caviar, pizza accommodates everyone. Mention your meeting features pizza and attendance doubles.

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Book Groups: More Than Just an Excuse for Chocolate Zucchini Bread
Recipes Book Groups: More Than Just an Excuse for Chocolate Zucchini Bread

I’ll advance the argument that even a bad book club is better than none at all for those of us who fancy themselves career students of the University of Life. (Anyone out there who’s on an academic track need not bother with this line of thought. Your profession is already a de facto specialized book club for your field of interest. Move along, nerds!) The thing is, what do we find as the most common frame of reference with most people in our lives?

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Easy Beet Salad: Learning the Beet
Recipes Easy Beet Salad: Learning the Beet

Did I ever tell you about the time I discovered beets? No? Well, it’s a fun story. I grew up in a beet-free home. Lotsa tomatoes, lotsa carrots. Dad just didn’t bang a drum for the beet. For that reason, I was a teenager before I discovered pickled beets at a potluck. They were amazing. I just couldn’t get enough. Sweet, earthy, rich! I must have downed a half-pound of pickled beets.

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Mi Horchata = Cold Comfort
Recipes Mi Horchata = Cold Comfort

Our cool, damp spring screeches to a sudden halt with a day so muggy it’s like walking around in someone’s mouth. And of course the air conditioner’s out at work. Can’t think. Can’t focus. So sweaty and gritty I want to peel my skin off. A cool, white, liquid beacon hovers in my mind like a shimmering promise of sweet refreshment. Ahh, Horchata . In Mexico, horchata is a creamy, lightly sweetened rice milk blended with flavors of cinnamon and almond.

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Recipes A Passion for Kimchi

Through pure happenstance (or was it fate?), I bumped into an old love today. Having missed my train stop, I ended up walking past my favorite Korean grocer (Hana Food, 534 Metropolitan Ave in Brooklyn), and there in the deli case, was my forgotten obsession, flushed with a healthy crimson glow. I clamored stupidly forward and we were reunited in a scene worthy of epic poetry. How could I have lost touch after all the good times we’ve shared?

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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