Summer Succotash with Tomatillo Sauce

I’m not sure why tomatillos aren’t as popular as tomatoes. They’re as easy to grow as tomatoes, and they’re even covered with a natural, papery husk to prevent bruising or the need to even rinse dirt off. Yet tomatillos haven’t been integrated into cuisines outside of Latin America. Nope, I can’t think of one example — too bad. Because my favorite advantage about tomatillos versus tomatoes is their intense tanginess, and thick, jammy consistency when cooked. So I’m using them … Read More

Salsa Verde with Ramps

The best way to experience ramps — which are only available for a short window in early spring — is fresh and green as can possibly be. This wild onion, so beloved by foodies, might be the Mary Pickford of the allium family: soft and delicate, with just the right amount of zest and a graceful appearance. Like scallions and chives, you don’t really want to cook with these, lest they lose their especially springy character. I decided to bolster … Read More