Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.
Black walnuts are nothing like their more familiar English cousins. English walnuts are fairly easy to access, with a sweet and mild flavor. Black walnuts feature a virtually impenetrable shell and much smaller nutmeats with a potent, almost industrial twang.
The first time I sampled a black walnut, the taste reminded me of what hardware stores smell like when you first walk in the door — eau de Home Depot, distilled down into one little nut. I did not like it, or the nut, at all.
Continue reading Black walnuts »
For me, the most interesting farmers’ market offering of late summer is husk tomatoes. Never heard of them? Also known as ground cherries, strawberry tomatoes, and dwarf Cape gooseberries, it’s no wonder that they’re little understood.
Are they sweet berries or savory tomatoes? And what the heck do you do with them?
Continue reading Husk tomatoes »
|Our blog about our daily bread — and fruits and vegetables and whatever else sounds delicious.|
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Velvety, earthy, and confident
How to live like Julia Child
A bread for the upcoming holidays