Cooking with Sea Vegetables


Offering a hint of their briny habitat without tasting distinctly fishy, sea vegetables (aka seaweed) infuse dishes with deep, savory flavor. Some of the most commonly consumed varieties include nori (the seaweed used to make sushi), wakame or alaria (the soft, shredded greens often found in miso soup), or black, crunchy hijiki, which adds texture to seaweed salads and stir-fries. Sea vegetables are most commonly sold in dried form, but they’re very easy to work with. Simply soak in water until soft, then chop and add to your dish. Some seaweeds, like nori, which is used to make sushi, and dulse, are usually eaten dried.


Though they're a longtime staple of many Asian cuisines, seaweeds can also enhance foods from other parts of the world: try cooking dried beans with alaria, or sprinkle dulse flakes over puff pastry, as Dorie Greenspan does in the French-inspired pinwheel recipe listed below.


Cold Soba Noodles... Read more >

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Recipe Roundup: March 7, 2013

blood oranges


What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.


Blood Orange Margaritas [Smitten Kitchen]

This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.


Bulgur Maple Porridge [NYT]

There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.


Irish Lamb Stew [Simply Recipes]

For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >

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JBF Kitchen Cam