| Take advantage of the season's produce No images? Click here  Spring Salads to say Goodbye to WinterSpring-produce season is exciting precisely because it's so fleeting. Some fruits and vegetables appear for only a couple months—or even a few weeks, depending on where you live—which accounts for the bordering-on-cultlike veneration of precious finds like rhubarb, morels, and ramps. Asparagus, English peas, snap peas, artichokes, and fresh salad greens will be with us for a while yet, but even they only peak for so long. So, after we've toughed out a long, cold winter, the sudden abundance at the farmers market ranks right up there with "first outdoor cocktail of the year" and "first day without a jacket" on the list of things we most look forward to each spring. There's no better way to celebrate it than by putting together a salad that's a riot of these short-lived seasonal ingredients, either raw or minimally cooked, allowing their fresh green flavors to come out in full force. Below are some of our favorite bright, refreshing salads to make the most of spring produce and chase the winter blues thoroughly away.
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Thursday, May 14, 2020
Spring salads to say goodbye to winter
Saturday, May 9, 2020
Light, springy, white bean and tuna salad
| No images? Click here  White Bean and Tuna Salad This classic Italian salad marries cooked white beans and oil-packed tuna for a protein-packed, pantry-friendly, light meal that's perfect for warm weather. With a lot of people stocked up on dried beans these days, we've been working on a number of recipes to put a batch o' beans to good use. With spring finally here, and summer just around the corner, we're moving away from heartier stews, and leaning into bean dishes like this one, which requires little to no additional cooking, and can be served at room temperature. Along with creamy, cooked white beans and rich, flaky oil-packed ventresca (tuna belly), this salad features bright and crisp sliced red onions, which are first soaked in ice water for a few minutes to temper their pungent bite and then quickly marinated with vinegar and salt to give them a quick-pickle pop of acidity. The vinegar used to marinate the onions and the juice that the onions release in the process together form the base of the dressing for the salad. We round it out with a little bean cooking liquid, which acts as a flavorful emulsifier for the vinaigrette (if we haven't successfully converted you to cooking dried beans, we have also provided instructions for making this recipe with canned beans, too), fruity olive oil, chopped fresh parsley, and plenty of freshly ground black pepper. The salad is hearty but light (if you want to add extra greenery to the mix, it also pairs well with additions like peppery arugula or watercress), and requires only about five minutes of work, making it the perfect no-cook, quarantine-pantry, warm-weather meal. More ways to use canned tuna
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Friday, May 8, 2020
Welcome to kitchen safety 101
| How to prevent and treat common injuries No images? Click here  With shelter-in-place orders still in effect in many parts of the country, people are cooking at home more than before. More prep and the potential of small children or pets underfoot means that accidents are bound to happen. Below, we've pulled together some tips on how to minimize mishaps in your home kitchen, and what to do when they occur. Consider these your guides to kitchen safety, no matter your skill level.  It’s better to avoid accidents than worry about how or when to rush to the emergency room. We’ve collected all of our best advice for avoiding injury, from learning how to hold a knife, avoiding burns, or injuring someone else.  We turned to Laurel Cudden, founder and owner of Grade-A Safety, and Mitch Cynamon, the owner of Initiate Care, who both advise restaurant clients on kitchen first aid, for their advice. We also spoke with Dr. David Baskin, a New York-based internist, to confirm at-home treatments and to understand when it’s a good idea to seek professional medical care at an urgent care clinic, and when to head to the ER. How Not to Light Your Kitchen on Fire In under a minute, a kitchen fire can grow to an inferno beyond your control. That's why you need to be prepared. We talk to an FDNY lieutenant to learn the ins and outs of fire safety in the kitchen.
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