- February 27, 2006
These silver-bellied members of the herring family are loaded with fat (the good omega-3 kind), not to mention flavor.
- February 13, 2006
- Meyer Lemon
Native to China and widely planted in California, the Meyer lemon is a cross between a lemon and an orange, sweeter and more fragrant than the former and tarter than the latter.
- February 6, 2006
- Chili Con Carne
Tuscany’s a long way from Terlingua, but Maremma chef Cesare Casella’s Tuscan chili could bring together any Texans and Cincinnatians who show up at your Super Bowl party.
- December 3, 2007
- Hakurei Turnip
The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest.
- November 26, 2007
- Leftover Turkey
No Thanksgiving is complete without a turkey sandwich cobbled together long after the last relative has toddled out the door.
- November 19, 2007
Revered in France and especially Italy for its slightly bitter and herby flavor, the cardoon has only recently begun to make a name for itself on local menus.
- November 5, 2007
- Bosc Pears
Tocqueville’s Marco Moreira amplifies the delicate sweetness of the Bosc, a variety he likes for its sturdiness when baked or poached, by roasting it with butter and sugar.
- 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.
- June 19, 2006
- Wild Alaskan King Salmon
This time of year, of course, there is no richer, fattier, tastier delicacy than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.
- January 23, 2006
This time of year, the Greenmarket teems with swollen tubers and gnarly, elongated roots, like the fresh horseradish that can be found all winter at the Paffenroth stand.