Anticipating the weather, we acquired a ripe papaya and other fruits for this recipe from Hannah Kaminsky, who is wintering in Hawaii.

“At the Salted Lemon Smoothie & Juice Bar,” she writes, “they’ve perfected the art of building an unsinkable papaya boat. Local orange and pink-hued fruits, more brilliant than a sunrise in paradise, are hollowed out and stuffed to the brim with granola, yogurt, banana slices and blueberries, and finished with a light shower of chia seeds.

“The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying,” she concludes.

And on a day like today, in the gloomy Northeast, it provides something bright that says “Happy spring!”
 
 
RECIPE: PAPAYA BOAT

Ingredients For 2 Servings

Have papaya as part of a sunny breakfast or lunch. Photo © Hanna Kaminsky.

 
*If the fruit isn’t sweet enough.

Preparation

1. DIVIDE a half cup of granola between two plates to set up a “foundation” for the papaya boat. This will help prevent it from capsizing when you eat it, and it also provides a layer of crunchy cereal to enjoy.

2. PLACE the remaining granola inside the papaya halves (1/4 cup inside of each) and top that with the yogurt, spooning equal amounts into the two boats.

3. ARRANGE the sliced banana and berries as desired. Top with a sprinkle of chia seeds.

4. FINISH with a light drizzle of syrup as desired.
 
HOW TO BUY PAPAYA

1. When papaya ripens, the green skin will turn mostly yellow with patches of red. Smell the fruit at the stem end; a ripe papaya will be fragrant.

3. You can refrigerate a ripe papaya in a plastic bag in the fridge for up to 3 days.
 
CAN YOU EAT PAPAYA SEEDS?

You can use papaya in any number of recipes, or simply eat it like a melon. Wash the outside, cut the fruit lengthwise and discard the seeds.

But do the seeds have any other use?

While there is no scientific evidence, in some circles the seeds have caught on as a potential health food. They are nontoxic, should you want to try them.

You can eat papaya seeds whole, or can grind them up. Here’s how to do it from WikiHow, which claims that the taste is “fairly similar” to ground pepper.

The skin should not be eaten.
 
MORE SUNNY FRUITS & VEGETABLES

Some people are beer people, others are cider people. We’re both. Our beer style of preference is the IPA: Bring on the hops; the more, the better.

So we were one of the happiest cider drinkers when Angry Orchard released its new Hop’n Mad Apple hard cider.

The cider makers drew inspiration from the hops used to make beer. It wasn’t a stretch: Angry Orchard is owned by Boston Beer Company, makers of Samuel Adams. (It also suggests why, first launched in 2012, Angry Orchard is the number one selling hard cider in the U.S.)

It’s an international affair, adding two type of imported hops to American cider apples. Strisselspalt hops from France contribute subtle citrus, herbal and floral notes to the cider; Galaxy hops from Australia impart bright, juicy tropical notes like pineapple and mango.

The hops are added to the cider post-fermentation—a process known in the brewing world as dry hopping—to create a fresh hop aroma and a pleasant dry finish without any bitterness. The result is apply, hoppy and delicious, and is now our favorite* of the Angry Orchard cider.

Find the retailer nearest you at AngryOrchard.com.

*The Angry Orchard line currently includes Apple Ginger, Cider House, Cinnful Apple, Crisp Apple, Green Apple, Hop’n Mad Apple, Summer Honey and Traditional Dry.
 
A BRIEF HISTORY OF CIDER

Here’s the history of hard cider from Angry Orchard. The history starts with the apples needed to make cider. Here’s the full history, with excerpts below.

Depending on how lactose intolerant you are, you can eat aged cheeses. The older the cheese, the more the lactose has dissipated, to just 2%, depending on the cheese. But for the truly afflicted (including us), that’s 2% too much*.

The only cheese that is naturally lactose-free is Cheddar. Through the process of cheddaring†, the last bit of lactose is consumed in production. We can eat it to our heart’s delight.

We always liked Cheddar, but our cheese passions lay elsewhere: blues, chèvres, double- and triple-crèmes. So we went on a Cheddar safari, first trying the dozen different Cheddars in the cheese case at Trader Joe’s.

These included plain Cheddars—mild, sharp and extra-sharp—and flavored Cheddars, variously blended with bacon, chive, horseradish, jalapeño, onion, scallion, wasabi, wine/spirits and other inclusions. There’s also goat Cheddar.

The king of flavored Cheddars, which we discovered elsewhere, seems to be Yancy’s Fancy of New York State, which makes some 24 flavored Cheddars, including Buffalo Wing, Grilled Bacon Cheeseburger, Pepperoni and Strawberry. One day, we’ll gather them all and have a heck of a tasting party.

†Cheddaring is an additional step unique to the production of Cheddar cheese. After heating, the curd is kneaded with salt, cut into cubes to drain the whey and then stacked and turned.

 
OUR “CHEDDAR SAFARI” WINNER

After weeks of tasting the world of Cheddar—from Australia, Canada, New Zealand, the U.S. and the U.K.—favorites emerged.

But our passion of the moment is the flavored English Cheddar With Caramelized Onions, imported by Trader Joe’s. Rich and creamy, full-bodied and redolent of the most delightful caramelized onion sweetness, it is addictive—one of those foods we call “love at first bite.”

Trader Joe doesn’t disclose which Dorset producer makes this full-bodied farmhouse Cheddar, but it’s a “famed farm” with “more than 40 years of traditional cheese making experience.”

The addition of caramelized onions was inspired by a classical British ploughman’s lunch pairing—cheese and chutney. The cheesemakers mixed caramelized onion marmalade into the Cheddar. The marmalade itself is made with cane sugar, cider vinegar, red currant juice, lemon juice, clove, cinnamon, sugar, ginger and olive oil.

The result is a balanced sweet-savory flavor with honeyed notes and a pleasing onion aroma. The marmalade makes it a bit crumbly, like a mature Cheddar.

HOW WE USED THE CHEDDARS

Every Cheddar fan has a favorite use, often on on burgers and sandwiches, including grilled cheese.

Ours is as a snack or a light meal with with a Honeycrisp apple or other fruit, or a slice or two of Dave’s Killer Bread.

Given the amount of Cheddar we had on hand, we also shredded it atop casseroles, chilis and soups; made fondue and cheese sauce; served lots of cheese plates to visitors; and had it for dessert with a piece of apple pie.

We also made Cheddar pizzas, variously with apple, meatball and vegetable toppings. We made Cheddar soup and cauliflower Cheddar soup. And we stuffed shredded Cheddar into grilled portabello mushroom caps, then returned them to the broiler to melt.

Cheddar has been called the “cheese of kings.” Records show that in 1170, King Henry II declared Cheddar the best cheese in England, and purchased more than five tons of it. His son, Prince John, who became king in 1199, purchased a similar quantity in 1184. U.S. President Andrew Jackson (in office In 1829-1837) once held an open house party at the White House at which he served a 1,400-pound block of Cheddar.

Cheddar is a hard, sharp cheese, with a paste that ranges from off-white to pale yellow to deep orange, depending on the amount of annatto added (more about that in a minute). Originating in the Somerset County village of Cheddar in southwest England, it is the most popular type of cheese in the U.K. and accounts for more than half of English cheese production.

The cheese is now made worldwide, and only one producer remains in the village of Cheddar itself. The name is not protected‡ under the EU Protected Food Names program; so cheese made anywhere can be called Cheddar. However:

 
The rich, nutty flavor notes become increasingly sharp with age. The smooth, firm texture of young Cheddar becomes more granular and crumbly with age.
 
AMERICA’S FIRST CHEESE

According to Widmer Cheese, a major U.S. producer of fine Cheddar, prior to 1850 nearly all the cheese produced in the U.S. was Cheddar. Cheddar production in Wisconsin, the leader in U.S. Cheddar production, began in the mid 1800s.

A yellow food coloring (annatto) was originally added to distinguish where the Cheddar was made. In the U.S., Cheddars made in the New England states traditionally retaining the natural white color. There is no difference in flavor as a result of added coloring.

Aging is the only difference between mild and sharp Cheddar. The longer cheese is aged naturally, the sharper and more pronounced the Cheddar flavor becomes.

 
Here’s a more substantial history of Cheddar.
 
___________________
‡Protected Designation Of Origin, or PDO, is a trademark issued by the European Union that guarantees that a product is produced, prepared and processed in a designated geographical area, according to specified practices. There is also Protected Geographical Indication (PGI), which guarantees geographical area only. Both designations provide legal protection against imitators, and both can use an EU logo of authenticity on their packaging. Purchasing a PDO product guarantees a consistent product experience and an established standard of excellence; the PGI designation guarantees it comes from the its area of origin (Scotch Whisky, for example, is a PGI). But it seems that there is no guild of Cheddar producers to do the same for all U.K. Cheddars.

Eight whole steamed clams surround a plate of linguine.

The linguine is cooked and tossed in olive oil with fresh parsley and placed in the center of the plate.

The clams, lightly cooked in a garlic broth, surround the linguine. EVOO is poured into the other half of each clam shell.

In our interpretation of this dish, we made clams in garlic broth (vongole in brodetto). We also grilled up a side of crostini; the crunch of the bread is a nice counterpoint to the soft pasta and clams, and the arugula adds some color to the plate. You can substitute your favorite garlic bread recipe.

RECIPE: LINGUINE & CLAMS

Ingredients

A modern interpretation of linguine and clam sauce. Photo courtesy Olio e Piú | NYC.

First, make the clams in garlic broth.

1. WASH the clams to remove any dirt or sand.

2. COOK the clams. In a heavy pot over moderate heat, heat the oil until hot but not smoking. Add the garlic and sauté until golden brown (about three minutes). Add the salt, pepper and chili flakes and sauté until fragrant, about 1 minute.

3. INCREASE the heat to moderately high and add the clams, white wine, water and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until the clams open (5 to 7 minutes). Discard clams that do not open. Drain the clams and toss with the chopped parsley.

4. MAKE the pasta according to package directions. Drain and toss lightly with olive oil and a pinch of salt. While the pasta cooks, grill the bread:

6. SEASON the ricotta with salt and pepper to taste. Remove the crostini from the broiler/grill and rub each slice on the top side with the raw garlic. Spread with ricotta and top with arugula.

6. PLATE the pasta in a mound in the center of the plate. Serve clams with the crostini.

Last night, while others were enjoying corned beef and cabbage with green beer, we broke with tradition in a big way.

We dined at Vermillion in midtown Manhattan. The soaring, bi-level space is the New York branch of the Chicago Vermillion established by Rohini Dey, a former international banker and McKinsey consultant.

Serving a unique Indian-Latin fusion menu, the flavors and presentation are as stylish as Ms. Dey herself. First, the cuisine:

In a complete relaunch of the menu, Ms. Dey’s concept to fuse the two colorful cuisines has been interpreted by co-executive chefs Anup Patwal and Aseema Mamaji from India, and sous chef Javier Alvarez from Latin America. The gifted young team brings verve, energy and an elegant touch to the food.

Beyond the flavorful, there’s a “wow” experience in the presentation. Thought has been given to turning each dish into culinary art; whether it’s a specially crafted chrome rack from which four different types of kabobs hang in alluring fashion, or a slice of tree trunk used as a charger.

Absolutely everything demands to be consumed. Even garnishes of pickled red onion or green chile are exciting. We didn’t leave a scrap on the plate!

The seasonings are spectacular. There’s just enough of the custom-blended spices and heat to blend perfectly, appropriately understated without providing a punch not wanted in fine dining. It’s not often that we encounter such finesse with spices. Kudos to the chefs!

In addition to fusion dishes, there’s a menu of classic Indian entrées. There is nothing we don’t want to try, and we can’t wait to go back.

While dinner can cost what you’d expect for such fine cuisine, lunch is quite affordable: two courses for $20 or three courses for $24.

Wine tip: The Chateau Ste Michelle Riesling, made with grapes from Washington’s Columbia Valley, is perfect with the cuisine. Off-dry, with notes of sweet lime, peach and subtle minerality, it is a charming complement to the spice and heat.

There’s a comfortable cocktail lounge downstairs and a private dining room upstairs, on the main dining floor. The restaurant is at 480 Lexington Avenue at 46th Street. Visit the company website or call for reservations: 212-871-6600.