Question: Why do we eat coleslaw in the summer, usually? Okay, it’s crisp, sweet and cooling, and I even thought it was called “cold slaw” as a kid. But it’s made primarily of… winter cabbage. And we’ll be seeing lots of heads of those for the rest of the year.
It’s always exciting to cook with an ingredient for the first time. With all the interesting seasonal produce that can be found, this will surely never end. Food surprises are one of the main draws of joining a CSA for me, too: you never really know what you’re going to get in a given week. Last week, my fruit share from Red Jacket Orchards included quince. Only I thought they were Bartlett pears at first, and then, more outrageously, kumquats.
You know, I have never actually owned a cake pan. I’ve never particularly wanted to use one, either. The spring clasp makes me skeptical. And I guess I don’t see why any food should have to be such a perfect cylinder of foam. As you can probably guess, I don’t have any cake decorating gadgets, and I’ve gotten by improvising them every time I’ve taken on a cupcake task. (Is it a sign of the awesome popularity of the cupcake … Read More
If you find yourself oddly annexed between two seasons (spring and summer) with ingredients (shell peas and red plums) by way of travel (to upstate New York and back to NYC), then this is what you might make. Especially if you’ve just discovered an ingredient from Italy called fregula, small granules of toasted semolina pasta that tastes a bit like burnt crumbs.