Kohlrabi flavor and basic cooking methods discussed
The piece explains kohlrabi origins and seasonality, advises choosing small two inch globes, and outlines raw julienne uses and simple cooked preparations with butter, cream sauce, and a cream and crunchy salad. It also contrasts boiling water quantities on color retention and vitamin loss for vegetables.
American Flummery: Blackberry and Blueberry Recipes
Craig Claiborne notes American flummery differs from British versions and shares reader Elizabeth A. Scully of Iran recipes for blackberry and blueberry flummery. The steps describe simmering berries with water and sugar, thickening with cornstarch, then chilling and serving with cream or ice cream.
MENTIONED IN THIS ARTICLE
New York
America
Britain
Rous
Elizabeth A. Scully
Iran
Continental kitchens ready to move with new European designs
In the 1960s and 70s European kitchen styles gained attention in the United States. European cabinets emphasize portability and sleek, hardware free fronts. Italian Boffi Glace leads with plastic laminate and polyester finishes, while Allmilmo Poggenpohl Salvarani and others broaden American access.
MENTIONED IN THIS ARTICLE
New York
Europe
United States
Italy
Pat Hoffman
International Contract Furnishings
ICF
Luigi Massoni
Hoffman
Allmilmo
Wrighton
Conran’s
Perchuk
Also Mentioned on This Page
Kohlrabi
Craig Claiborne
N.Y. Times News Service
Salvarani
Boffi
Florence Perchuk
SVP
Ering
Maya
Massachusetts
Eavers