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Joshua Stokes

10 Non-Salad Radish Ideas

Joshua Stokes | Posted 10.09.2011 | Home
Joshua Stokes

Many people are drawn into the pretty colors of a pile of radishes. Bright firm spheres and lively tops mean you can't pass them up, but once you get...

7 Kitchen Tricks You Should Know

Joshua Stokes | Posted 07.26.2011 | Home
Joshua Stokes

These are some simple concepts to make your time in the kitchen a little easier. . . ...

The Principal Pasta Principle

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

Lately there's been a recurring question at my stands around the city: People are having problems with their pasta. I get complaints of oily pasta,...

Edible Centerpiece: Is It Possible To Eat Indian Corn?

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

I bought this bunch of corn below the other day at the market and the vendor told me I couldn't eat it. Because, he said, "it wasn't grown to be eaten...

Get That Great Chili Taste Without the Burn

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

It's chili season, the long awaited pepper pods are like confetti on on the farm stand. But with this decoration comes a niche market of sadomasoch...

Why Does Brown Taste So Good?

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

Brown food tastes better; we see the color in cooked foods and subconsciously are drawn to it. Our brains know it, but does our mind understand it?

Eataly: The New Market Is Its Own Paradox (PHOTOS)

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

Italy is where I learned to be a professional cook. If you've spent any amount of time there, you probably had a meal that made an impression. Italy...

Accessible Heirlooms: Tips for Attainable Tomatoes

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

Many shoppers are drawn to the bright and shiny tables of heirloom tomatoes but flee from the exorbitant price tags.

The Coolest Trick for Cherry Tomatoes

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

I almost forgot to whip out this trick before summer was over.

The Paradox of Recipe Reading (and Writing)

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

A recipe can be a tricky beast; one day your best friend; the next, a plate of inedible smudge. What is a recipe? Why do we have them, and what's the best approach?

Summer's Easiest Hors D'Oeuvre

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

A souped up butter is the perfect thing to cut through that unique residual heat that radishes have, topped off with a pinch of coarse sea salt to accent the experience.

6 Tips for Beginning and Seasoned Cooks

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

I hear a lot from people who want to get into cooking, but don't know where to start. In general, the question is a very broad one, and one I put a lo...

Dandelions: One Man's Weed, Another Man's Salad (RECIPE)

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

I remember living and working in Italy how prevalent food was, not only in the culture, but in nature. Edible plants seemed to be all around you. ...

Potted Herbs: The Gift That Keeps on Giving

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

If you cook much, the value of the potted herb is infinite. It taste much better cut directly from the plant. And a small rosemary bush will run you around three dollars.

Rethinking Black Pepper: Does it Really Go on Everything?

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

We don't crack fresh cumin seeds or cardamom pods into every dish; their flavor is too specific. Is the flavor of black pepper so different?

The Last Of The Ramps: How To Pickle Them

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

I'm always glad I overbought ramps. These little ramp pickles make their way into many little snacks.