Posts by Tammy Donroe Inman


Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.

Black walnuts

An American native

By
December 5, 2013

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 »

Husk tomatoes

Or ground cherries

By
August 30, 2010

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 »

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Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

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Graze: Bites from the Site
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Mollie Katzen

The vegetarian-cooking pioneer

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Barbecue, tamales, cocktails, and more

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