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Ari LeVaux

Food critic Ari Levaux celebrates the unique properties of rice noodles and teaches you how to make a traditional Vietnamese dish, pho ap chao bo. more

Flash in the Pan 1 Comments

The expression "cool as a cucumber" had no choice but to exist. The cooler the better, in fact. But even a warm cucumber, freshly picked, can be gloriously refreshing in the middle of a hot field. more

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It's easy to take garlic for granted, given how easy it is to find fresh all year. By "fresh," we mean not preserved in any way, but simply still alive, despite being harvested last summer. more

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Kale has reached that point on the popularity curve where people are hating it because its popular. more

Flash in the Pan

With a soft serve ice cream machine, a deep fryer, and a refrigerated counter full of fresh seafood, John's Fish Market in Vineyard Haven, MA, could be mistaken for many an East Coast fish market. more

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Because the heat has only just begun, and we can't lose sight of the big picture: this is a very good time to drink sangria. more

Flash in the Pan

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Photo Credit: Marcelo César Augusto Romeo (Flickr CC)

Ristretto translates to "restrained" in Italian, and refers to the fact that the amount of coffee in a ristretto shot is less than the amount in a normal shot, but is made with the same amount of beans. more

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This recipe for China Train Pea Greens is essentially pea greens added to a reconstructed recollection of a scape and pork dish. more

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Golden milk is an Ayurvedic (ancient Indian) beverage that is having a moment, riding a wave of popularity around the internet and groovy cafes near you. more

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You can do anything you want to a hakurei, including nothing. Raw and unpeeled, with just the spindly root part cut off, it's ready to go. more

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We are born into this world loving dandelions, but somewhere along most of our personal journeys, the grownups manage to convince us that dandelions are actually bad. more

Flash in the Pan

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Photo Credit: Ari LeVaux

Ari LeVaux shares a recipe for the perfect spinach omelet. more

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Pound for pound, lentils represent about the most human nutrition one could wring from the earth. more

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Photo Credit: Ari LeVaux

Beef is increasingly regarded as the most environmentally destructive form of human protein. Only eating the grass-fed variety may be a solution. more

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The market for fresh greens is being disrupted by a small, colorful assortment of European dwarf lettuce heads. more

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Photo Credit: Ari levaux

This is the time of year when artichoke fans have two reasons to cheer. more

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The world's oldest surviving cookbook is a collection of Imperial Roman recipes, compiled around the 1st century AD. In the intervening millennia the book, Apicius De Re Coquinaria, has attracted plenty of interest from scholars, cooks and food nerds more

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Photo Credit: Kate Ter Haar (Flickr CC)

As the Ides of April grow near, garlic lovers across the northern hemisphere find themselves facing a similar sight: green sprouts forming in our cloves. more

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Photo Credit: Ari LeVaux

Ari LeVaux on the merits of a good salad. more

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Photo Credit: Ari LeVaux

Ari LeVaux's tactic for making tabbouleh that will blow the doors off of any other you've tried. more

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Like a good piece of sushi, an exceptional leaf wrap combines the textures and flavors necessary for a balanced, exciting yet manageable bite. more

Flash in the Pan

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