The Washington Post.
Excerpts from a recent online chat with the food writers and experts of The Washington Post.
Q: When I look at a recipe that calls for coconut milk, unless stated otherwise, should I use the canned coconut milk? With coconut milk showing up in the grocery store next to dairy and soy milk, I'm not sure which one a recipe is referring to nowadays.
A: Use the canned, and go for the low-fat version unless the recipe specifically recommends otherwise.
Q: Now that spring is arriving, I'm really in the mood for spring produce. Besides asparagus, what should I be on the lookout for in early spring?
A: Radishes, ramps, baby lettuces and other baby greens. A little later, peas, fava beans, green garlic. Rhubarb, of course. Even later into spring, strawberries.
Q: One of my "slacker meals" is canned tuna with canned artichoke hearts. Rough chop, bit of mayo, salt/pepper, maybe a shot of lemon juice. What spice would you add to such a mix to make it a bit more interesting?
A: This is going to shock regular readers, but I'm going to go out on a limb and suggest: smoked paprika!