Pink grapefruit marmalade is for real marmalade lovers. It has such a strong bitter and tart flavor that the intensity is not for every palate. But nothing compares to a thick piece of toasted bread with a thick spread of grapefruit marmalade and some really good black tea.
Microgreens are an important part of a health repertoire whether you grow them yourself or source them from a local farmer.
What other ingredient can be simply combined with water, simmered for hours and slowly emerge as a savory, complex, amber syrup?
One of my favorite salmon curing methods today is Genus Ulva, also referred to as sea lettuce.
The idea was to create a martini with mezcal and I wanted to accentuate the earth element flavors of one of my favorite spirits. Flavors are like puzzle pieces—I chose modifiers that support the flavors of mezcal but don’t overpower it.
Give up your old-fashioned spinach and kale and their boring taste and try something new.
In Naples a dinner of sausage and broccoli rabe is considered the city’s official dish.
These ravishing beauties are worth the effort. While deviled eggs have long been a staple of the season, these bright snacks are something special, with an added piquancy from the vinegar, balanced by mild sweetness and salt from the brine. And the color! A deep, rich magenta, that does not impart any beet flavor to the eggs.
“The king of this farm is their wonderful pup—my dog’s best friend—a Catahoula named Ruger,” he says. “Naming the drink after his breed was a playful way to stretch the traditional ingredients of a greyhound. Incorporating the salt that would normally sit on the rim of your glass into the cocktail perfectly enhances the sweet, acidic and bitter tastes of this drink.”
Pickled asparagus is very good. Try it in risotto, like in the recipe provided here by Carmel Valley Ranch’s Tim Wood.
Vermilion rockfish and lingcod are not nearly as renowned as salmon or halibut and are generally way undervalued.