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.

spring snack: sugar snap peas & green garlic aioli.

Spring has struggled to blossom in the Northeast this year; the greenmarkets offering up mostly glassy white cabbage and knobby carrots, still into May. When a springy green vegetable does appear in some quantity, it’s snatched, hungrily, gone before noon, before most have rubbed the sleep from their eyes, pulled their compost from the freezer, and made their way to the park. Such had been … Continue reading spring snack: sugar snap peas & green garlic aioli.

indigo continuum.

And we’ve come to our favorite — and, last! — color dinner: indigo continuum, or black to purple (skipping true blue, which doesn’t actually occur naturally in nature). Favorite because it’s the greatest of the color challenges, and the most visually striking, and because it’s full of opportunities to use exotic ingredients like black basil seeds and squid ink. And other delicious things, too, like … Continue reading indigo continuum.