Lighter than yams, easily done ahead and good hot or tepid, roasted sweet squash turns almost candy-like in the oven.
Eaten blindfolded, the mushrooms taste like chicken.
Quinces wait quietly for the few people that know how to cook them.
When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.
Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot.
What a surprise it was to taste tomatoes this sugary, a vivid reminder that they are in fact berries, not vegetables.
A perfect summer 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.
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
“Marks on her skull and skeleton confirm that her flesh and brain were removed and eaten by starving colonists. They resorted to eating whatever they could in this harsh winter of 1609.” Marcie Ferris on Jamestown, Va., colonists
“Marks on her skull and skeleton confirm that her flesh and brain were removed and eaten by starving colonists. They resorted to eating whatever they could in this harsh winter of 1609.”