A Divine Brine for Ramps, Scallions or Shallots
Recipes A Divine Brine for Ramps, Scallions or Shallots

Around these parts, you’ve got to get up pretty early to get your hands on ramps. Even then, you’ll be going elbow-to-elbow with the chefs, sous-chefs and epicureans who understand just how short is the season, how tasty is the plant and how brief is our dance with this coy forest onion. The number-one question among the vegetable groupies hanging around the ramp bins is, of course, “What do I do with them?

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Kalonji (Warm Tomato Chutney) and recipes vs. learning

A long discussion of food, cookbooks and the study of learning processes from my experiences as a professional cook. Skip to the end if you’re just here for the chutney, which is delightful! One Spice, Two Spice, by Floyd Cardoz and Jane Daniels Lear One of the fantastic things about attending cooking school is the gateway it provides to great kitchens. To those who care nothing about the construction of food, it might seem silly to want to roam among the pots and cutting boards, but to the food obsessed, the opportunity to seek out behind-the-swinging-door secrets is truly the stuff of salivation.

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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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