Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.
Once relegated to specialty markets, young, small mesclun greens now populate grocery shelves. The pale ivory center of frisee, or curly endive, is great for eating raw, but the bitter, green tangle of outer leaves is best cooked. Peppery notes prevail in watercress, though leggy examples sometimes have mineral or soapy qualities. The young, tender leaves of the common dandelion make a great addition to salads. A hint of celery characterizes baby red chard leaves. Tatsoi, or rosette bok choy, gets its name from its growth pattern of concentric circles, like rose petals. The coral-like ruffles of baby lola rosa, much like the crimps of baby red oak leaf lettuce, make optimal dressing-catchers. Sorrel bursts with sharp citrus notes. Salads brighten with the herbaceous addition of mizuna. Ultra-tender mache is mild and clean-tasting, but must not be dressed too early, or it will wilt. Though milder, baby red romaine has the same slightly mineral flavor of mature romaine.