Fresh figs are luxury items: they’re so delicious, so expensive (in my neck of the woods, Peapod.com is selling them for $1.17 a piece) and so tragically short-lived. All too often, in my experience (Is it me? My refrigerator?) after I’ve decided yes, I will plop down the cash for a tiny basket of these purply wonders, my hopes are dashed when I discover, sometimes the very next day, that they are covered in mold.
9 Things You Probably Didn’t Know About Caesar Salad Plus, of course…. Caesar Salad Recipe
Upon arriving in Japan in January, we quickly learned that we were there during peak sperm season. Sorry, I’m just being honest—almost everywhere we went, fish milt was on the menu, usually from either cod or blowfish. The codfish milt comes in smaller, frilly sacs with a brain-like shape, while blowfish milt is larger, smoother, and firmer, allowing cooks to slice smaller portions off for cooking. Editor’s Picks: The Best Things I Ate in Japan
Clockwise from top left: seared blowfish milt at Harutaka in Tokyo; grilled blowfish milt (with some blowfish meat) at Ichinomatsu in Fukui; fried codfish milt at Flatt’s in Noto; and poached codfish-milt soup at Den in Tokyo.
There’s no arguing that pie is the most noble form any summer fruit can assume, but there are times I want a fruity dessert that doesn’t require the heating of my oven (or kitchen). In such moments, I turn (once again) to booze, and make some stupid-easy but still sophisticated-tasting wine-soaked fruit.
Other universal add-ons include:
- Savory dishes: Hot sauce or chili powder for heat; fish sauce for saltiness and umami; MSG (if you agree that it’s safe) for umami
- Sauces: Pinch of sugar to balance tartness
- Rice dishes: Sesame oil to deepen flavors
- Mexican/South American cuisine: Lime (as a climate-matched alternative to lemon)
- Vegan dishes: Nutritional yeast for nutrients and umami; smoked paprika for a bacon-like smokiness
Yakitori menus present you with a page full of distinct chicken offerings that reflect a radically more advanced level of chicken butchery. You can get just the knee cartilage. You can get one of several muscles from the thigh, each prized for its particular taste and texture qualities. You can eat the skin and the deboned neck muscles, the breastbone, the oyster, and the tail.
New Orleans–style red beans and rice is mind-bendingly delicious: smoky, spicy, hearty, and supremely comforting. But, for a dish so complex in flavor, the preparation and ingredient list are pretty simple.
In the southern USA, “tea” means Sweet Tea. People usually make a couple of quarts at a time. Delicious.I have been a fan of Sun Tea since I first had it in Montana. It’s usually made a gallon jar at a time. Keep the top on or ants will come, and keep in direct sunlight for 5-6 hours.