Artichokes, Radicchio di Treviso, Miso and Soy (Myths, Truths, and Everything in Between)

Vegetables ~

Artichokes require work to enjoy tasty middle

"Artichoke, available all year-round, the best ones feel compact and heavy. To reach the sweet and tender heart, snap off the outer leaves and trim the base."

Lovers of artichokes aren't deterred by the prickly outer leaves or ...

Full story and recipe: Artichokes require work to enjoy tasty middle; dispatchkitchen.com





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Food and Travel: Italy
The sweet and delicate radicchio from Treviso has protected status from EU and can be grown only in select Italian towns. Local restaurants embrace the season by serving it in salads, risotto, etc. ...
Full story and recipe: Northern Italy embraces radicchio season; boston.com


Health: Soy
Soy foods have received a great deal of attention in the media in recent years. Very little that the public hears about soy is neutral. ...
Full story: Being Vegan and Eating Soy: Myths, Truths, and Everything in Between; vegfamily.com


Healthy & Green Living
In Japan, making miso — a basic cooking ingredient and condiment that’s aged like wine and cheese — is an art. ...
Full story and recipes: Miso 101; care2.com







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Warm Artichoke Dip on FoodistaWarm Artichoke Dip







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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

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