- 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.
- December 4, 2006
- Asian Pears
Asian pears all share a spectacular crunchiness, which makes them ideal for winter salads like this one.
- November 27, 2006
- Japanese Sweet Potatoes
If spring is all about asparagus and summer is a toss-up between corn and tomatoes, then fall rightly belongs to sweet potatoes.
- October 30, 2006
- Sugar Pumpkins
They’re perfect for pie-making or any recipe that calls for an exceptionally smooth purée, like Gusto chef Amanda Freitag’s zuccotto.