“Arugula” is one of the names for a salad green whose popularity originated in Italy. It’s also known as rocket, rugula, and rucola. Mature arugula has a peppery taste, somewhat like watercress. However, tiny young arugula leaves have a very delicate flavor. Like watercress, arugula is sold in bunches. It’s also frequently added to mesclun […]

Chèvre is the French word for goat, but it has become the generic name for all cheeses made from goat’s milk (and for some cheeses made with a combination of goat’s milk and cow’s milk). Imported chèvres are delicious, but there are many wonderful chèvre made in this country, too. Chèvre can be mild, creamy, […]

This fast, easy dish can be used as a bed or side dish for grilled chicken, meat, or fish. Or chop wilted spinach and toss with cooked pasta, olive oil, and chopped garlic. To wilt spinach, heat olive oil in a large skillet over high heat. Add fresh, cleaned, stemmed spinach and toss in the […]

No matter what color (white or green) or what size (thick or pencil-thin) the asparagus, the spears should be trimmed at the stem end. Very thin, very fresh asparagus will require minimal trimming; thicker asparagus will need to be trimmed about 1½ inches. (Save the trimmings for soup or for composting.) Thicker asparagus may also […]

This tart tomato-orange chutney can be made several hours in advance or the day before.