- July 24, 2006
- Cherries
Sour cherries are compulsory for pie, but sweet ones like Bing and Rainier do well poached, especially in the company of classic companions like port and balsamic vinegar.
- July 17, 2006
- Restaurant Openings
Week of July 10, 2006: Trestle on Tenth and Japonais.
- 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.
- June 5, 2006
- Sorrel
Sorrel, the arrowhead-shaped herb and member of the buckwheat family that’s prized for its inherently tart, lemony flavor, is traditionally used in cream soups and fish sauces.
- May 15, 2006
- Morels
As fleeting as ramps, as spring-fever-inducing as fiddlehead ferns, and as pricey as a tankful of gas, fresh wild morels have swooped into town.
- May 8, 2006
- Leeks
In Spain, springtime is welcomed with a calçotada, the annual flame-licked ritual of grilling calçots, a sort of sweet, tender spring onion, over an open fire.
- May 1, 2006
- Burdock
Scrub one down and try it in this recipe for kinpira, a traditional Japanese dish, from the East Village izakaya Kasadela.
- February 20, 2006
- German Butterball Potatoes
A favorite among potato farmers and fancy chefs alike, the German Butterball (no relation to the turkey) is an heirloom variety known as a �butterless� potato; because it’s so good, you don’t need butter.
- 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 13, 2006
- Vegas on the Hudson
Mario Batali’s Del Posto is more about glitz than gastronomy.