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

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 »

Fig fandom

The perfect fresh fig will make you swoon

August 23, 2013

Growing up in North Dakota, my only interaction with figs was at my grandmother’s house. She made amazing fig pinwheels, a silver dollar-sized treat with a layer of fig compote swirled up tight. They were immensely better than the Fig Newton cookies passed out at school or friends’ houses. I ate my grandmother’s fig pinwheels by the fistful; buttery and sweet, the seeds crunched in my teeth softly with each bite.

I still love those pinwheel cookies, made with dried figs. But the world of fresh figs is just too seductive to ignore. Early this summer, I found myself at Full Belly Farm in Northern California’s Capay Valley aboard a Kubota tractor whizzing through the fields.

Continue reading Fig fandom »


Beyond a supporting role

April 23, 2013

I’ve always thought it was fitting that leeks were the national symbol of Wales — not because they share any particular inherent qualities, but because both have a tendency to be overshadowed by their showier, more attention-grabbing companions.

It’s not that leeks are forgettable, exactly. Most people recognize them, and there’s something striking about their sturdy, unglamorous shape. It’s just that they’re often overlooked — relegated to the bottom shelf in the produce section, chopped and cooked beyond recognition into soups and sauces, or puréed alongside potatoes, forever playing a supporting role.

Continue reading Leeks »


An ideal beginner’s chicory

January 2, 2013

I recently stumbled across a magazine article about dieting that asked, “What do you do when you’re so tired of salad you simply can’t eat any more vegetables?”

The question struck me as odd, because I’ve never been so tired of salad that I couldn’t eat any more vegetables. There are so many delicious combinations, so many wonderful varietals, and such a range of diverse tastes from season to season. I simply cannot fathom ever getting truly sick of them.

Continue reading Escarole »


A wispy, aristocratic vegetable

November 27, 2012

The first time I ever tasted raw fennel was, appropriately enough, in Florence, Italy, the namesake city of the plant’s most well-known varietal.

Down the street from my school was a bar that served enormous lunch salads in deep white bowls: bitter greens blanketed in a thick layer of olives, oil-cured tuna, cubes of provolone, tomatoes, and thin green slices of what I thought at the time was the strangest-tasting celery I had ever had.

I ate them near-daily. Only later did I realize those crisp crescents weren’t celery at all, and that there was more to fennel than those little licorice-flavored seeds my grandmother put in her biscotti.

Continue reading Fennel »


Even stinkier than garlic

July 25, 2012

“Eat no onions or garlic, for we are to utter sweet breath,” a Shakespearean character entreats actors in the play A Midsummer Night’s Dream. Alliums are aromatics, eaten precisely for their smelly qualities. But what if you’re forbidden onions and garlic for life?

Some vegetarians in India are required, for religious reasons, to shun onions and garlic. They have come to rely on a potent resin as a replacement: asafetida.

Continue reading Asafetida »

The great scape

Curls of green

May 29, 2012

In the first few months of the season, the thing I love most about the farmers market is that with each week, the list of available produce grows longer. Every Saturday morning holds new surprises as well as old favorites I’ve waited for since last season.

One of these old favorites is the garlic scape. A tender green shoot sent up from the root of hardneck garlic, a scape stalk looks like a curling, twisting green onion. (It’s similar to but not the same as green garlic, which is just immature garlic shoots.) The taste isn’t as strong as that of mature garlic; I call it “garlic lite.”

Continue reading The great scape »


Pleasure in the hunt

April 30, 2012

We’re smack in the middle of spring, the perfect time to grab a mesh bag and a walking stick and go hunting — mushroom hunting, that is.

Continue reading Morels »

Chia seeds

The latest superfood

January 11, 2012

Remember the Chia Pet? The kitschy little animal-shaped clay planter that, with minimal care, sprouted a green mop in a matter of days?

Continue reading Chia seeds »

Peachy keen

How to pick a peach

September 2, 2011

Anyone who’s eaten a peach won’t soon forget its lusciousness, but the range of flavors among varieties might surprise even the most ardent peach lover. There’s the subtly sweet, white Sugar Lady; the tangy, bright yellow Flavorcrest; and the oh-so-aromatic, orangey Sun Crest. But that’s just a start.

Fresh peaches, of course, are delicious out of hand. But as a pastry cook in Los Angeles, I learned to use every type of southern California peach for cobblers, sorbet, breaded and baked desserts, ice creams, and soufflés. And it doesn’t get any more American than a peach pie; after all, American fruit lovers have picked the fuzzy stone fruit since European colonists first brought the species to the Eastern seaboard. (A native Chinese plant, the peach was introduced to Europe through the Silk Road trade routes.)

Continue reading Peachy keen »

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice