Cucumber

Cool as Cucumber Kimchi

by

Kimchi in the West is usually spicy and hot and made from Napa cabbage. That version is delicious, but it means many of us don’t know what we’re missing. Although the Napa cabbage version is delicious, this fascinating fermented Korean dish can be made from any vegetable, and its flavors can be savory, mild and slightly sweet. There are more than 100 kimchi varieties, another … Read more

Variation in Roman Cooking: The Tale of the Cucumber and the Melon

by

This post recounts the results of an experiment that took place recently between me and my husband. In the Apician cookbook there are two recipes very close together that can be used for either cucumbers or melons: PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM. (Apicius III.6.3 (for cucumbers) and III.7.1 (for melons)) Ingredients are listed, but … Read more