Rooting for the Radish

by Catharine L. Kaufman — a.k.a. The Kitchen Shrink Dear Kitchen Shrink: I seem to like culinary challenges—such as buying unfamiliar produce even before I have a clue about their flavors or modes of preparation … Read More

Sweet and Sassy Radish Salad

3 bunches assorted radishes, coarsely chopped or smashed 2 1/2 tablespoons brown sugar 2 1/2 tablespoons apple cider vinegar or Meyer lemon juice 1 teaspoon toasted sesame oil Sea salt to taste Combine ingredients in … Read More

Sweet and Savory Toasted Nuts Combo

1 cup assorted shelled nuts (walnuts, almonds, cashews, etc.) ¼ teaspoon sea salt ¼ teaspoon cinnamon a shake or two cayenne pepper (to taste) ¼ teaspoon powdered cumin a dash nutmeg ¼ cup brown sugar … Read More

More Food Tips (Part II)

By Catharine L. Kaufman—a.k.a. The Kitchen Shrink  Hello again, fellow foodies! Here is the second batch of 10 tried and true food handling, storing and cooking tips for your collection. Some of these I stumbled … Read More

Chocolate & Garnet Yam Mousse—A Vegan Delight

By Dina Eliash Robinson When made with organic ingredients, this recipe is a nutritious powerhouse, with its high fiber content, antioxidants, vitamins and minerals. While its taste and texture feel rich, even decadent, this dessert … Read More

Short Takes

Australian Scientists Breed Non-GM Durum Wheat In Salty Soil Leading the world from Down Under, scientists at the University of Adelaide’s Waite Research Institute in New South Wales responded to the encroaching salinity caused by … Read More

Soup, The Ultimate Comfort Food

By Catharine L. Kaufman—a.k.a. The Kitchen Shrink More than any other cooked food, soup tends to evoke nostalgic memories of family traditions. All I need, for example, is a steaming plate of my favorite chicken … Read More