Gazpacho with Green Tomatoes
Recipes Gazpacho with Green Tomatoes

As the family legend has it, on the night before I was born, my mother cooked a pizza topped with sliced green tomatoes, and the next morning, pop! There I was. (Though, truth be told, it may actually have taken a bit more effort than I’m leading on…) I won’t go so far as to call green tomatoes some kind of folk remedy for inducing labor, but perhaps they provide a good incentive for anyone taking their sweet time in the womb.

read more
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.

read more
Recipes A Dozen Ideas for Boiled Eggs

Ahh, Easter. Egg dying. Egg hiding. Egg finding. And then… a lot of hard-boiled eggs to use up in a hurry. I’m sure you know how to make a simple egg salad (dice boiled eggs, add chopped celery if you like and slather with enough mayo to moisten), but just in case you’re long on eggs and short on ideas, here’s a dozen other things to do with a hard-boiled egg.

read more
Recipes Stuffed Eggplants

I’ve been off on a bit of a Claudia Roden kick for the past couple of weeks, and I must admit it’s an awfully tasty kick to be off on. In case you don’t know who she is, let me just put in a word for her classic The New Book of Middle Eastern Food — an impressive culinary resource. I love the way she breaks down recipes to discuss how ingredients and preparations differ a little in the different cultural versions of the same dish.

read more
Recipes How I Fell in Love with Brussels Sprouts

I grew up with Brussels Sprouts prejudice. My dad didn’t like ‘em. He’d only ever known the sprightly sprout under poor conditions — namely, my grandmother’s vicious habit of boiling veggies into submission. They were bitter and mushy at the same time. Wretched pale lumps. I didn’t blame him for loathing them, and with his opinionated introduction, I never even considered experimenting with sprouts. Later on, (much later, to my great dismay these days) I discovered the Brussels Sprout the way it was meant to be: roasted.

read more
Recipes Six Ideas for Beets: Put it Down on the Big Beet

I’m thinking they should have called beets “groundhogs” and called the animals something different. Why? Well, beets really are the swine of the vegetable world. Hogs and beets share big flavor, big character and you can utilize every little bit of both of these tasty foodstuffs… nose to tail, as they say. I’ll start at the top — though most folks don’t. Every time I go to my farmers’ market, I see people asking to have the tops chopped off their beets, and it just about breaks my heart.

read more
Recession-Proof Recipes: Apple-Bacon Chowder

As economic worries become yet worse and more frightening, what could be a better Recession-Proof Recipe this week than a soothing mug of chowder? Comforting, delicious, endlessly flexible and — oh yes! quite economical — chowder is there for you when your 401k looks sad and wilted. We talked about Classic Manhattan and New England Chowder last January, but now that the season of summer corn is on the wane and the season of autumnal apples is on the rise, it seems appropriate to think about a combination of apples, corn and smoky bacon.

read more
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
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
Recipes Recession-Proof Recipes: DIY Tamales

I’ve noticed that after you’ve been blogging for a while, you find that your commenters often come up with even better material than you do. Oh, how I love online community! A couple of my favorite blog comments can be found at the bottom of this post, in which commenter M. delves far beyond my sci-fi depth and in this post, in which an anonymous commenter has an astoundingly deep knowledge of butter.

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