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Now in season through March, the Meyer lemon is a foodie favorite: bright citrus flavor with less pucker, owing to less acid. For decades it was available largely at California farmers’ markets, where it was “discovered” in the 1970s by Alice Waters and other pioneer chefs of “California cuisine.” Chefs and customers alike loved the…
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Red walnuts: new and exciting. Photo courtesy PizzellesBakery.com. We’ve previously written about red celery, red watercress and sweet red corn, new varieties bred for their alluring color. Now, you can add red walnuts to the list. The Sanguinetti family, farmers in California’s San Joaquin County, are growing a new and delicious variety of walnut:…
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Beautiful beets, in a variety of colors, are in season now. Photo courtesy Capitole Grille | Nashville If you see asparagus, apricots, cherries and other spring-summer foods in the market, they’re not from here. Off-season fruits and vegetables are grown in countries below the equator where the seasons are reversed. They’re then shipped many…
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Versatile pistachio relish can be paired with everything from crab cakes to dessert. Photo courtesy Island Creek Oyster Bar. Want to bring a special gift to your Thanksgiving hosts, or make something tasty to give to friends for the holidays? Try this Pistachio Relish from Jeremy Sewall, executive chef of Boston’s Island Creek Oyster…
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Here’s a fall-winter spin on the popular appetizer, melon and prosciutto, that also allows you to substitute pancetta. THE DIFFERENCE BETWEEN PANCETTA AND PROSCIUTTO Both pancetta (pan-CHEH-tuh) and prosciutto (pro-SHOO-toh) are Italian pork products. Pancetta is the Italian version of bacon, made from the pork belly like American bacon. Instead of being smoked…
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