I know this is a cheffy ingredient. I know it can be fussy. I know you think you’re going to buy them and not know what to do with them. They are honestly delicious and taste like springtime to me. Just buy some, wash thoroughly and sauté in some hot oil with a pinch of salt, pepper and sugar. …
Foraging
Ghost Peppers
My new favorite chili, but they are a force to be reckoned with. The air around the chilies can be spicy! When you refrigerate them, best to cover them so there are no surprise spice “air” attacks. It’s just astounding to me that a chili this spicy can also have floral and fruity notes. These do. I …
Cranberry Beans
These beans are so beautiful when shelled, creamy white and speckled with red. When you cook them, they lose some of that vibrant color but are such a great mix of starchy bean and fresh, light bean. Like part of a string bean crashed into a Great Northern bean. I like them a lot cooked, chilled and …
Fushimi Peppers
I love Shishito peppers. One can be spicy and the next one mild. They truly have a mind of their own and I respect that about ingredients. The Fushimi peppers are a milder form of pepper but similar. They have a floral, almost fruity quality. They are great sliced and mixed into vinaigrettes. I am …
Fresh Ginger
I have seen the most beautiful ginger in the market this year. The skin is very thin and the flesh feels firm and juicy when you grab a piece from the bin. The flavor is so good. I love stirring some ginger juice right into a sauce or vinaigrette at the last minute to add a burst of freshness. I …
