- April 30, 2007
- Green Almonds
Think of green almonds as nuts interrupted, harvested before the shells have hardened and the nuts have fully formed.
- April 23, 2007
- White Asparagus
No point in arguing food miles to certain European expat chefs when the subject turns to (nonlocal) white asparagus.
- April 9, 2007
Just like ramps, asparagus, and Shack Burgers, eggs have a season. Consider this recipe from George Weld, reigning grill-maestro at Williamsburg’s best breakfast joint, the aptly named Egg.
- April 2, 2007
- Coconut Macaroons
Lever House pastry chef Deborah Snyder's recipe for coconut macaroons could not be simpler, and the results are divine.
- March 26, 2007
- Purple Majesty Potatoes
There’s a new potato in town, and not only is its flesh a rakish shade of purple that even Prince might find a little loud, but it’s also really good for you.
- February 26, 2007
Prized by chefs for its distinctive floral fragrance and complex lemon-lime flavor, the golf-ball-size yuzu is a fairly frost-resistant hybrid of an ancient citrus called Ichang papeda and a sour mandarin orange.
- February 19, 2007
- New-Harvest Olive Oil
There are people who await each year’s arrival of fresh-off-the-presses extra-virgin olive oil as if it were the first white truffle. Frank Castronovo and Frank Falcinelli of Frankies Spuntino are two such olio nuovo connoisseurs.
- January 22, 2007
- California Kiwifruit
Not just another pretty garnish, kiwifruit are delicious on their own and fairly bursting with all sorts of healthy substances, including a good dose of vitamin E. Harvested in late fall, the organic variety from California is ripe and ready by winter and available through spring.
- January 15, 2007
Although it does a fairly good imitation of a carrot, do not attempt to eat a parsnip in its natural state. The humble root was designed for cooking.
- December 25, 2006
- Black-Eyed Peas
espite their year-round availability, dried black-eyed peas get their chance to shine in the form of hoppin’ John, a southern specialty believed to bring good luck when eaten on New Year’s Day.