It’s about this time of year that the air starts to change. Evenings cool off and breezes pick up. Put another way: it is a time to put some food by, as the old phrase goes, the season for trying to make freshly harvested vegetables last as long as they possibly can. We’ve already explored […]
There is something so profoundly compelling about a dish named buckle. Just think of it: buttery golden batter, giving way – buckling – under the weight of juicy, jammy, slightly caramelized hunks of fruit. A buckle is more exuberant than a plate of muffins, yet more modest than a cake. Serve it with coffee in […]
Zucchini flowers, or squash blossoms (for culinary purposes these are interchangeable), are one of those off-the-supermarket-beaten-path ingredients you tend to find only at farmers’ markets or fancy restaurants. (Or Italy, though that doesn’t really help most of us all that much.) This elusiveness means that if you do come into a supply – either because […]
Ful medames; ta’miyya; bissara — fava beans have given rise to iconic dishes across the Middle East. Egyptian cuisine is unimaginable without them. They’ve been a staple in the region for about eight thousand years, and were one of the first plants cultivated for food. Most often, they are used in their dried form: rehydrated […]
Shelled those garden peas? Now you have a soup you can make from the unused pea pods.