How to Stuff a Zucchini Blossom
Recipes How to How to Stuff a Zucchini Blossom

With so many fruits and vegetables available year-round, it’s rare in the modern world to enjoy a food that’s really, truly a limited-time offer. You can get an apple in June, when, by all rights, all the apples from the previous autumn should already be a fuzzy memory. But it seems it’s always apple season somewhere, and we’ve come to rely on that constant availability. But due to a brief season and great delicacy, the zucchini blossom (or courgette blossom, as J would say) is what I like to think of as “now or never” foods.

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Recipes Spinach-Strawberry Salad Forever

At long last, sun emerged from behind a wall of clouds. Heartsick with cabin fever, we leaped at the chance to get out and about. Zipcar provided the wheels, Google provided the directions and PickYourOwn.Org offered up the berry farms. Truth be told, we spent most of our time hiking on the lovely Delaware Water Gap trails, but on the way back, we popped into Sussex County Strawberry Farm to snatch up a sweet, fragrant pre-picked pint.

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Old World vs New World: a Ricotta Comparison
Old World vs New World: a Ricotta Comparison

I was up at Coach Farm with some of my coworkers in Upstate New York last Friday. In the days since, I’ve been trying to wrangle all the video clips together into a watchable form. Thus far, I’ve got a quick video that illustrates how they’re doing a brand-new product: ricotta cheese. If you’re a cheese person, you already know that ricotta is a classically useful product for cheesemakers because it’s made with the cast-offs of the cheesemaking process: the whey.

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My Inaugural (Cheese) Ball
My Inaugural (Cheese) Ball

Like a lot of folks, I’ll be catching some of the inauguration festivities tomorrow — all from the comfort of the cozy indoors, thankfully. I shudder to think of all those chilly folks out there on the frigid capital mall… My coworkers and I are having a little soiree over lunchtime to munch on snacks while we view the swearing in and the inaugural address. Our first idea for a food theme was red, white and blue foods.

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Video Treat: Saxelby’s Snazzy Cheese Sandwich
Recipes Video Treat: Saxelby’s Snazzy Cheese Sandwich

This savory little treat is overdue, but tasty nevertheless… and since it’s an ideal choice for New Year’s Eve appetizers, I think now’s the right time to unveil it. Behold! Snazzy grilled cheese as done by Anne Saxelby, charming monger of the Essex Street Market. This video was captured at this year’s NYC International Pickle Festival, back when short sleeved shirts and light summer dresses were appropriate attire. (Oh, how I pine for the sun!

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Mad for Mascarpone Ice Cream
Recipes Mad for Mascarpone Ice Cream

When you have a machine that makes ice cream, unexpected combinations are bound to happen. In addition to the standard chocolate, vanilla and fruit flavors, you’re bound to want to experiment with other things in your kitchen. One finds one’s self enjoying rhubarb ice cream. Bacon Ice Cream. And even… cheese ice cream. To be honest, J and I first encountered cheese gelato in the form of formatgelats at the Formatgeria La Seu cheese shop in Barcelona.

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Italian Pecorino Cheese: A How-To Video
Travel How to Italian Pecorino Cheese: A How-To Video

In my short career in video blogging, I’ve run through making fresh paneer cheese, watching the Salvatore Ricotta folks stuff cheese into cannoli and now, my latest clip documents the making of uber-traditional pecorino in the Italian countryside. I’m afraid you’ll start to believe I’m a bit cheese-obsessed. I assure you, the theme is entirely coincidental. I swear the next video will be about something other than cheese. Meanwhile, I have to say, this is really my favorite clip yet, featuring some truly charming Italian sheep and goats I met in the mountains of Abruzzo while on a farm stay near Sora, Italy.

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Recession-Proof Recipes: La Crepe Complete
Recipes Recession-Proof Recipes: La Crepe Complete

Last week’s Recession-Proof Recipe examined stock and gave a fast variation for Pho. Pho is some of my favorite simple peasant food, and this week, I’d like to take an economical eating cue from yet another group of peasants. Like yesterday’s cassoulet, a humble country casserole that’s often elevated beyond its original station, the sometimes pretentiously presented French crêpe is essentially just a thin pancake with tasty tidbits rolled up inside it.

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Food Poem Friday: Edward Lear

“They sailed to the Western Sea, they did, To a land all covered with trees, And they bought an Owl, and a useful Cart, And a pound of Rice, and a Cranberry Tart, And a hive of silvery Bees. And they bought a Pig, and some green Jack-daws, And a lovely Monkey with lollipop paws, And forty bottles of Ring-Bo-Ree, And no end of Stilton Cheese Far and few, far and few,

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Recipes Irish Cheddar Mac & Cheese: Inspiration for St. Pat’s Hangover Brunch

I’m a bit sad to report that in America, St. Pat’s day creeps closer and closer to Halloween with each passing year. This year I saw the now-ubiquitous Mardi Gras-style plastic beads joined by kelly green handlebar moustaches, flowing green nylon wigs, sparkling green eye shadow and green short-shorts. And that was just on my subway commute. I didn’t dare hit the bars. I don’t mean to sound like a hater, but hosting a St.

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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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