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.

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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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Recipes Thai-Style Cucumber-Radish Salad

How long has it been since I posted a recipe? Too long, clearly. Travel, work and a busy schedule of triathlon training have kept me from blogging, but today I come to you with a salad that celebrates one of the underrated wonders of the spring season: the radish. I found some lovely red radishes at the farmer’s market last weekend — tender and almost sweet with a gentle peppery bite.

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Recipes Brooklyn Food Conference and a Beautiful Sesame Bean Salad

The call went out. And the foodies poured in. The people who pickle and the people who vend kitchenware. The people who grow community gardens and the people who grow kombucha. The Slow Food people and the Just Food people. The vegans and the grass-fed meat vendors. They came, they spoke and they distributed their recycled paper brochures. Disappointingly, the workshop I really wanted to attend (Permaculture : an introduction to ecological design systems fro sustainability) was stuffed to the walls with folks pouring out into the hallways of John Jay High School.

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Recipes Summer Delights: Chow Chow Chow!

I’m willing to admit it: I’m a northern girl with southern envy. Having grown up on a parade of cream of mushroom soup casseroles, I’ve since discovered some of the flavorful, everyday delights my southern brethren took for granted… things like red velvet cake, po-boys and one of the finest condiments to cross my palate: chow-chow. It’s my great loss that the only chow-chows I’d ever encountered were the dog breed and the dancing chow-chow-chow cats of 1970s-era TV advertising.

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Recipes Preserved Grapes & Pecans: A Way with Les Conserves

On a trip to Paris a while back, I stopped in a bookshop on a quest for cookbooks. There were many fine volumes, but one in particular stood out as a must-have. Les Conserves is a glossy, photo-packed soft-cover (Produced by a French division of Reader’s Digest! Why don’t they make such lovely books for English readers?) is ideal for a French neophyte like me. Just look at this recipe for grape preserves.

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Recipes Vibrant Green Coconut-Mint Chutney

I tend to eat lamb year-round, but for many, springtime is prime time for lamb roasts and chops. And I must admit, I’m not sure why mint jelly is the traditional accompaniment. I mean, it’s fine, but I just don’t think it’s quite as tasty or complex in flavor as my Coconut-Mint Chutney. This bright, fresh-tasting sauce is very similar to one I learned while working with Chef Floyd Cardoz of Tabla and Bombay Kitchen.

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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.

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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.

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Dear Miss Ginsu: I Need A Brine for Pickling Green Beans
Recipes Dear Miss Ginsu: I Need A Brine for Pickling Green Beans

Dear Miss Ginsu, We have a huge bean harvest — got any recipes for pickled beans? Yours, — Swimming in ‘em Dear Swimmer, Oh, how I loove pickled green beans! They’re so very tasty. And texture-wise, I think I may even prefer them to pickled cucumbers. In fact, I hope there are still some CSA or farmers’ market beans on the way. Now if I can only keep from boiling and eating them straight away, I’m inspired to get some into jars.

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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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