Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Finally, we’re down to two teams for Super Bowl XLVII, to be held February 3 in New Orleans. It’s the Baltimore Ravens up against the San Francisco 49ers. It’s the Harbaugh Bowl: Ravens coach John Harbaugh versus his brother, 49ers coach Jim Harbaugh.
“I’m not going to eat the purslane,” my friend Amy announced as we collected our CSA shares. “I grew up weeding that ^%$#.”
My CSA often coughs up veggies and greens you don’t usually see in the supermarket, but until Amy foisted her purslane share on me, I hadn’t realized the haul would include actual weeds.
Amy, who comes from rural Colorado, says she used to spend hours each week as a kid hunting down purslane shoots and fighting their attempts to take over her family’s vegetable patch. The USDA classifies it as “invasive and noxious.” Google its official name, “portulaca oleracea,” and you’ll get a long list of advice on killing it; Google “purslane” and you get tips for cooking it.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
For Logan Cox, there is food all around you.
The executive chef of Ripple in Washington, DC, says take a look at the ground and most of it is available for your consumption - so don't be afraid to dig in.
"All of these items should be thoroughly washed in cold water two or three times before using. Avoid lawns or places that use chemicals," says Cox.
"The more brush, the better. If foraging in wild places, bring a book, guide, or a smart phone that has the Google Goggles App to confirm what you find. "
Five Lesser Known Edible Items To Find in Backyards or Nearby Wooded Areas: Logan Cox
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
The sun is out, the gentle breezes are blowing, the gardens and the fields are burgeoning with new green leaves, and so now is the time to eat them. As a fairly carnivorous person, I tend to feel that if I’m going to be eating a salad, I might as well have some wine with it, just to give the whole enterprise some sort of point. To that end, here are a few thoughts about pairing wines with salads.