I enjoy vegetable tempura from time to time…My friend, Suvir Saran (a charming, skilled and successful chef, consultant and cookbook author), told me that his experiences eating tempura at Japanese restaurants have not been satisfactory. He has found that the dough is…. too thick, heavy, not crisp and the taste is oily. So, I prepared for him proper summer vegetable tempura using beets, zucchini, carrot, mushroom and zucchini flower. My tempura was light and...
Read MoreRadishes in Union Square
Crisp, small and colorful radishes are abundant starting the beginning of summer at the Union Square Green Market here in New York City.  “What do you do with them?†I have often been asked when I am sorting through the bunches for my purchase. After taking them back to my kitchen I thoroughly rinse them in a large bowl of cold tap water, changing the water several times. I keep the greens attached and I remove the soil which is trapped deep inside at the...
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