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

dual specialty store.

We’re preparing for the last color dinner in our series — indigo continuum! — and headed to Dual Specialty Store for some black & purple inspiration. We came away with some real finds — black basil seeds, black quinoa, black sesame seeds, dried prunes and cherries, and even black salt from Hawaii! — and an interview. Read all about this gem of an Indian market … Continue reading dual specialty store.

adja khady foods.

I’ve been working on an African market for the Serious Eats Market Tours series for some time now, and was finally successful, thanks largely in part to friends familiar with West Africa, who took on the challenge of dusting off their wolof, scoping out locations, and making introductions. And so, today on Serious Eats I present: the Senegalese-focused Adja Khady Food Distributors in West Harlem. … Continue reading adja khady foods.