Blog Posts by Zester Daily

A Savoy cabbage at Heritage Farm in Decorah, Iowa. By Deborah Madison

Recently, I was at Heritage Farm in Decorah, Iowa, getting some last images for my new book, "Vegetable Literacy." Although the late summer days were hot, it was chilly at 6 in the morning. Dew wet our feet and hems while gloves and socks, unthinkable until that moment, were very much desired. But the display garden at dawn mitigated any discomfort, especially the beds of Brassica vegetables - kale, collards, broccoli, cauliflower and cabbages - which had the whole summer to grow and were now displaying their enormous leaves.

RELATED: The best recipes for brassicas from the garden.

There's always that moment when a garden starts to sigh and sink and say, in so many plant expressions, "Enough. We're done." It looks so exhausted that you can't imagine there's much left to harvest. Probably all our gardens are looking this way about now. Yet if you dig around you often discover there are still a few more tomatoes yet to ripen, the Jerusalem artichokes are

Get adventurous with heirloom garlic this fall. And if you're really bold, plant some of your own for next year!By Caroline J. Beck

A parking lot in a tiny Michigan village seems like an unlikely place to go shopping for gourmet goods, but it was harvest time and a black SUV was awaiting customers. Piled high in the trunk, gathered in bunches ready for drying and labeled with an odd assortment of names like Georgian Red Crystal, Asian Tempest and Broadleaf Czech, this was no illegal booty awaiting drive-by customers. It was a treasure trove of heirloom varieties of hard-neck garlic, delighting the lucky few who were able to procure their annual supply of handpicked bulbs.

RELATED: Whip up some authentic Italian bagna cauda with great garlic and anchovies.

Why all the hubbub? Garlic is a staple in kitchens worldwide, but it is rare to experience garlic at its peak of freshness, when heirloom varieties really show off their nuanced differences. Taste and texture are remarkably vibrant, far from the dry, dense, almost chewy structure of the commercially produced garlic found on

With dozens of varieties to choose from, know what to look for in a jack-o'-lantern or a pie-making pumpkin.By Terra Brockman

When I see the stacks of orange orbs materializing in front of grocery stores, I can't help but think that pumpkins have been hijacked by October for that trick without a treat, the Halloween jack-o'-lantern. Pumpkins come in dozens of varieties with a wonderful range of shapes, colors and sizes. Most importantly, some are good for decorating, while others are good for eating.

Pumpkins for carving

These pumpkins have been bred not for their texture or flavor, but for qualities that will make them good for carving. Here's what to look for in a potential jack-o'-lantern --

What color they are: Usually the best carving pumpkins are a variation on DayGlo orange.

What their stems are like: Substantial, with the ability to support their weight when lifted by the buyer, and sturdiness so as not to break with multiple ons and offs of the jack-o'-lantern cap.

RELATED: Try spiced pumpkin churros for a treat this fall.

Pumpkins for eating

The

Unlike the Mallomar cookie that inspired this pie, you can cut the portion as large as you like.By Charles Perry

Once upon a time, the only desserts I made were pies, and then it occurred to me that a repressed desire for a thick, rich filling was subverting my more recent cake obsession. So I figured, might as well go with it and make a pie filled with my other recent sweet obsession, marshmallows.

RELATED: How to make flavored marshmallows at home.

For some reason, I saw it with a graham cracker bottom crust and a chocolate top crust. Well, clearly another repressed desire was breaking through. This was basically the idea of the Mallomar, that over-the-top cookie that Nabisco produces only during the cool part of the year because the chocolate coating would melt in hot weather.

RELATED: Top 5 baking secrets for people who don't like to bake.

The difference is that 1) this was a pie that I could slice into pieces of any size I liked, and 2) I could make it any time of year! A triumph over the limitations of eating guilty pleasures seasonally! You probably

Indulge in some great bacon recipes now.By Zester Daily Staff

We love bacon, so news of a possible bacon shortage sent us reeling. Luckily, bacon isn't likely to be scarce, but the prices are expected to jump in the coming months.

To make the most of bacon while it's affordable, try one of these great bacon recipes from the Zester Daily crew.

RELATED: How about some pasta with pork belly, sautéed vegetables and pork crackling crumbs?

If you haven't tried braising before, this is the season to challenge yourself and learn a simple, easy, one-pot, cold-weather cooking technique. The resulting meat is fall-off-the-bone tender. Adding fresh vegetables and herbs completes the dish. Using bacon with its smoky flavor and good fat content adds even more flavor.

Bacon Braised Chicken

Serves 4

Ingredients

2 chicken thighs

2 chicken wings, disjointed, tips used to make stock

2 chicken legs

2 bacon strips, finely chopped

1 cup shiitake or brown mushrooms, washed, dried, thinly sliced

The Autumn Kiss features cinnamon-spiced whiskey, maple syrup, lemon, and more cinnamon.By Virginie Boone

When summer turns to fall and we feel compelled to relinquish our margaritas and mojitos in favor of drinks that will nurture and warm us, it's still good to think about what's in season. Fall is when apples, pears, pomegranates and grapes are at their peak, among many other flavors and ingredients. The flavor of cinnamon symbolizes the changing season, able to magically ignite the senses into feeling warm and calm. It can be the basis of a cocktail or a garnish, a perfect companion to anything apple, and just as effective as a kick-in-the-pants hot hit of spice.

RELATED: Rye whiskey makes a comeback.

From the bark of a tropical tree, cinnamon is most often ground into powder and used to season stews, rolls and apple pies. In the form of cinnamon sticks, it adds a flavorful twist to apple cider.

In either form, cinnamon has been gaining serious ground in cocktail culture, with Kahlua making Cinnamon Spice versions of its coffee liqueur. There are

Pear crisp perfect for warming up on a cool evening.By David Latt,

When the season changes and the days get shorter and cool, our food cravings turn to hot, comfort food.

RELATED: Fall is perfect for a classic apple tart.

When we're cold, we hunger for stews filled with tender vegetables and succulent meats, savory braises and thick soups are perfect to raise one's internal temperature and satisfy a deeply felt hunger.

RELATED: Warm up with chocolate cake with toasted coconut frosting.

Chef Mark Shoup knows about such things. The executive chef at Robert Redford's Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room, the Foundry Grill.

His winter menu features savory dishes, with an emphasis on familiar comfort foods. In addition to soups, stews and braises, Chef Shoup helps beat back cold with desserts.

High on his list of favorites is hot pear crisp topped with ice cream. If you're counting calories, use whipped cream or yogurt instead.

For a perfect batch of rice you have two possible cooking methods y Raghavan Iyer

There are many ways to cook rice, especially a rice variety as refined as basmati.

RELATED: A kid-friendly risotto recipe that skips all that stirring.

The absorption/steeping method and the open-pot pasta method are ideal. Some people use rice cookers and even pressure cookers to cook this delicate grain, and I find that they generate too intense a heat, resulting in a mushy, overcooked texture.

RELATED: Beautiful Indian red rice makes a comeback.

To salt or not to salt the rice is the Shakespearean query. In my recipes for curries, stir-fries and chutneys, I use just enough salt to bring out the flavors, so I do recommend salting the rice you'll be serving with them. If you don't salt the rice, you may want to add a bit more salt to the dish you are serving with the rice.

RELATED: How about traditional Chinese rice cakes?

Cooking Rice With the Absorption/Steeping Method

Makes 3 cups

Ingredients

1 cup Indian or Pakistani white