The Mysteries of Tomato-Watermelon Gazpacho
Recipes The Mysteries of Tomato-Watermelon Gazpacho

I’ve known those who salt their watermelon, and those who sugar their tomatoes. I once thought these practices were madness. After culinary school, I become more flexible in my appreciation of these summer flavors. Yes, watermelon could get along happily in a savory salad. Yes, tomatoes could represent the sweet aspect of a dish. Once I’d gotten past the prejudices of my youth, I learned that tomatoes and watermelon could be great friends in salads.

read more
Ideas for Eggplants and an Easy Baba Ganoush
Ideas for Eggplants and an Easy Baba Ganoush

Dear Miss Ginsu, This week the farm share delivered a bunch of eggplants. I have not really done much with them before, so I ask your advice. Other than tossing some sauteed eggplant into a bean salad (not that there’s anything wrong with that), what other tips do you have? Best Regards, — Desperately Seeking Produce Advice Dear DSPA, Oh, you’re so lucky. I do love eggplants. They’re almost like vegetarian meat, so dice them and add them to curries and stews.

read more
Recession-Proof: Spicy Ginger-Peanut Sauce for Salad, Soba or Slaw
Recipes Recession-Proof: Spicy Ginger-Peanut Sauce for Salad, Soba or Slaw

I feel a great sauce is like a person’s most reliable suit or nicest basic dress. It proves its thrift and usefulness again and again. In culinary school, you learn about “mother sauces,” from which most other sauces are made, but to be honest, they also focus heavily on the French method, and the French really weren’t into peanuts, so I feel like they missed out on this one. A spicy peanut sauce turns out to be one of those elemental sauces.

read more
Recession-Proof Recipes: A Market-Driven Bean Salad
Recession-Proof Recipes: A Market-Driven Bean Salad

Back around tax time when I started this series, my basic black bean soup seemed like a really tasty idea, but after a week of 90-degree days, I must admit that thick, hearty soups seem far less appealing. Simply turning on the stove seems far less appealing. Thank goodness for canned beans. They are such cheap, tasty protein… no flames (or additional heat) required. I’ve been making simple bean salads with my CSA vegetables for the past two weeks.

read more
Travel Recipes Quick Bites: Rome and Zucchini Di’Lazio

Buongiorno ! Welcome to Molto MissGinsu week. Arriving back in the states after a recent quest to the Italian regions of Lazio and Abruzzo, I realized there was just far too much in the way of tasty sites and flavors to sequester the lot into just one post. So for this week, a special multi-part Italy feature splashes across missginsu.com like a paper sack filled with sun-ripe tomatoes. Tomorrow we visit the goats and sheep in the mountains, but today we’ll check out a few of the varied glories of Rome .

read more
Recession-Proof Recipes: Summertime Succotash
Recession-Proof Recipes: Summertime Succotash

It’s really, truly summer when the sweet corn arrives. Then we see the the zucchini and tomatoes. And that’s when it’s time for summer succotash — one of the most lovely, fresh and versatile of seasonal salads. By definition, a succotash consists of beans and corn — and it’s sometimes baked. But the succotashes I’ve always known have been simple summer salads composed of just-shucked sweet corn, ripe tomatoes, beans (sometimes green beans, sometimes lima beans or kidney beans) and maybe even some jalapeño, slices of zucchini, fresh-chopped basil, fresh parsley or cubes of smoky bacon.

read more
The Cocktail Kit: Preserved Bourbon Cherries
Recipes The Cocktail Kit: Preserved Bourbon Cherries

In the last edition of the Cocktail Kit, we took another look at the joy of Homemade Bitters . This time, we’re looking at a seasonal cocktail delight that also has uses in number of impressive non-cocktail treats… the preserved cherry. I posted about maraschino cherries back in ‘05, gave a bit of history and offered up a DIY recipe, but I didn’t give enough thought to one of the dastardly details that surround the maraschino cherry saga…

read more
Recipes Recession-Proof Recipes: Simple French Lentil Salad

Never does a cold salad sound so good as on a sticky, hot, lethargic day. That’s when there’s nothing finer than slumping over to the fridge and finding a tasty stash tucked away. Yes, some generous former version of yourself (perhaps that productive weekend you?) had the foresight to prepare and place this delight in the fridge for your current lazy enjoyment. Thanks, past-tense self. You rule. Using the spicy horseradish mustard whipped up in last week’s post, it’s quick (and tasty) work for you (or some former version of you) to make a one of this household’s summertime favorites… the French Lentil Salad .

read more
Recipes Make Your Own Mustard. And Mustard Vinaigrette!

I wonder if a meal’s entrées isn’t a bit like a family’s first child. Lots of attention. Lots of photos. Lots of fuss. Conversely, the condiments of a meal are more like the third or fourth children. They’re loved and cherished, of course, but they don’t get the same kind of special notice. It was close to 100°F today, so there was no cooking in our dinner plans. We ate a big dinner-sized salad made up of farmer’s market lettuce, cherry tomatoes, diced rotisserie chicken and pepperoncini slices dressed in a zippy mustard vinaigrette.

read more
Cockail Kit: The Sazerac and The Old-Fashioned
Recipes Cockail Kit: The Sazerac and The Old-Fashioned

It’s natural, expected even, for humans to swoon over autumn. Those crisp mornings followed by sweet, golden afternoons are bankable bliss. Likewise, the daffy days of springtime are an easy sell. Loving nothing more and nothing less than the temperatures between 45 and 85 °F, we hairless apes are among the most delicate of creatures, and summer and winter — the seasons of extremes — are the times that try our good will.

read more

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.

Know More

Social