capers and caper berries

Ah, the caper. That polarizing garnish that oh-so-often languishes uneaten on plates of smoked salmon or trays of creamy deviled eggs. The tiny green buds tend to inspire extremes–it’s either love it or hate it–and understandably so. Capers themselves are extreme: the briny buds, which call to mind olives and anchovies, pack a powerful punch. I’d wager they have one of the highest flavor-to-size ratios … Continue reading capers and caper berries


carrot top chimichurri.

Glorious mid-August markets have us thinking about the whole vegetable these days — how to use up all the little bits of deliciousness on display Saturday mornings in McCarren Park. There’s a practical reason for this — our freezer is only so big, and can only hold so much compost over the course of a week — but also a responsible one, and we’re relishing the … Continue reading carrot top chimichurri.


campari grapefruit ice pops.

We’ve been on a slushy-kick, lately. Campari slushies. Watermelon mint slushies. Cucumber lime slushies. There’s something about the oh-so-refreshing, brain-freeze-inducing, fun-with-a-straw beauty that is the slushy that makes sweltering summer evenings bearable. And delicious. We don’t always have the time to patiently coax our faithful blender through the somewhat painful-to-it process of crushing ice. So for back up, lest it die on us in the … Continue reading campari grapefruit ice pops.