Apples go well with pork. That’s a classic savory-sweet complementary team. But by that token, so should the stone fruit of summer: the peaches, nectarines, plums and apricots.
We know of many a fall or winter recipe that calls for such fruits in their dried state to pair with a pork loin roast. But not so many that toss fresh chopped...
You can spend the summer munching handfuls of berries or juice-dripping peaches, plums and apricots. Or you can give that fruit a job to do.
Turn it into a simple sauce with a fresh-picked flavor, then let it take a custard or cake into exquisitely chic territory or transform grilled meat into party fare.
Don’t believe it? Don’t...
Miso -- at its simplest, a paste of fermented soybeans with salt -- is an ancient Japanese condiment. It varies from sweet white shiro miso to deeply savory dark hatcho and mugi misos. High in protein, digestive enzymes and antioxidants, miso is often called a miracle condiment by nutritionists.
Miso is a relatively recent addition to my...
Capers are an ancient food — even the Greeks of long ago trafficked in them — but cooks today sometimes forget the power locked within the tiny orbs to transform a dish.
“(They) are like little bombs, little accents, that can take a really quiet dish and wake it up,” says Brian Yarvin, co-author of “Cucina Piemontese: Cooking From Italy’...
I ate deep-fried butter at the Orange County (Calif.) Fair. And I’m not apologizing for it.
Let’s face it — going to a county fair is like getting a free pass to Junk Food Land. All bets are off. No one gives you the admonishing finger if you follow a platter of funnel cake with a deep-fried Oreo chaser. In fact, as I carried around the...
