Purple Food Roundup!
There are lots of misnomers in the world of plant food colors. “Red” cabbage and onions, and lettuce definitely look purple, purple potatoes can look blue. (And cooked blueberries are definitely purple.) Lots of “black” fruit and grains turn out purple: black rice, black mission figs, black grapes, blackberries. Perhaps I ought to forgive whoever...
Blue Moon Tart
Blue recipe! Bluefoot mushrooms are hard to track down, but their intoxicating flavor and aroma make the hunt worthwhile. Paired with shallots, cream and purple potatoes; I've made a rich, succulent savory (blue!) tart.
Blue Food Roundup!
Blue is notoriously scarce in the world of natural foods, I've rounded up a few blue exceptions. Included: a remarkable little pea flower, which food might turn blue when you pickle it, and how to turn red cabbage blue.
Green Rice with Fava Beans and Garlic Scapes
Colorful foods week 4= Green! Sabzi polo is a tasty, herb-packed Persian rice dish, perfect for celebrating springtime abundance. My version adds a bright green infused oil and tasty garlic scapes.
Green Food Roundup!
Colorful cooking week four: green foods! Green foods are certainly abundant, but keeping your greens vibrant is no simple task. This week's roundup has tips for keeping your cooked greens bright and unusual ways to add brilliant green to your meals.
Turmeric Ginger Beer
Fresh turmeric makes this simple homemade ginger beer bright, electric yellow. Spicy, lightly sweet and refreshing, this is a perfect cold treat for ginger lovers. One surprise: my favorite method for making ginger beer turns out to be the simplest.
Yellow Food Roundup!
Rainbow recipes week 3: yellow foods! I've rounded up some of the prettiest little plant foods you could ask for--- all in gorgeous sunny hues. Edible flowers, vibrant fruits, a root that will dye anything yellow, this week's collection has a huge variety of ways to bring a little more yellow to your cooking.
Orange Food Roundup!
It’s week two of my rainbow-themed colorful foods project. Time for some orange foods! While red foods can get their pigment from many different types of molecules, orange foods primarily get their pigment from carotenoids. Carotenoids can make red, yellow or orange pigments in plants. For animals they can satisfy several essential nutritional functions, notably...
Curried Coconut Ice Cream with Mango Chutney
If you think that curry doesn't belong anywhere near your dessert, then think again. This ice cream balances just a touch of spiciness with rich, creamy coconut milk for a flavor that is every bit as satisfying as spicy/creamy rice pudding. Oh, and it's (accidentally) vegan.
Yucatan Style Roasted Trout
It's the first week of cooking up a rainbow: get ready for one heck of a red dish! In my version of the Yucatan dish, tikin xic , a white fish turns bright red, then gets served up with the tastiest pickled (red) onions I've ever had.
Red Food Roundup!
Naturally red foods are both beautiful and packed with antioxidants. I've rounded up some of my favorites along with ideas to help add some red to your cooking.
The Taste of Color
Anyone who cares about food knows how important color is. But why, exactly? I've collected a few compelling snippets of food/color theory. Also: I'm starting a rainbow-themed odyssey of recipes.
