A perfect summer combination making a light salad from fresh melon and tarragon.
You will adore this easy-to-make, light and fragrant pilaf - as long as you follow the instructions very carefully (it's a recipe of precision).
You can use just one of the vegetables or any combination
This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.
I've found it. The best onion recipe—it's smashing, pukka, the absolute dog's kahunas! I love it served with cod, but it's also great with roast chicken. You've got to try it.
Seaweed is a wonderful side dish in a Japanese meal - slight, delicate, usually with the subtlest taste of the sea. But there are many kinds of seaweed out there. For this salad, I strongly urge you to acquire one remarkably springy, frilly, fresh-tasting green seaweed imported from Japan.
A real caper is the flower bud of a caper plant, Capparis spinosa, and its large seedpod is called a caper berry. The seedpods of nasturtiums look just like the caper plant's buds, and when pickled they taste remarkably similar. Nasturtiums usually don't start forming seedpods until late in the summer and you have to search for them. You'll find them attached to the stems underneath the foliage, where they develop in clusters of three. Pick only young pods that are still green and soft. When they mature, they turn yellowish and the seed inside the pod is very hard and unpalatable.
When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.
The addition of Parmigiano-Reggiano cheese makes an intriguing savory cornbread that is the perfect accompaniment to rich French or Italian-style stews and slow-roasted meats. I often whip up a batch for a simple supper and eat it with a couple of fried eggs and a plate of garlicky greens: my Italian-Southern fusion comfort food.
This seemingly strange combination is delicious. I learned it from Mariano Sanz Pech, whose excellent olive oil we've been selling at Zingerman's for many years. It's refreshing and ideal for warm summer days. I love the contrast in color, texture, and flavor of the orange slices, olive oil, and mint.