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
Fresh lemons are a workhorse in my kitchen, finding their way into everything from ice cream and tarts, to bitters and homemade cheese, to my go-to household cleaner. In fact, I thought I’d pretty much exhausted my uses for lemons—that is, until a fall afternoon in 2006, when I met a friend for lunch at the then new-to-me Cafe Mogador in New York’s East Village. … Continue reading preserved lemons
Jesse brought an unusual salami to a recent house party — cognac and green peppercorn — and the moment we tried it we knew we had to go see its makers ourselves. We’re glad we did because Morscher’s — a butcher in Ridgewood, Queens — is a fascinating place. Read all about it over on Serious Eats! Continue reading morscher’s.
Alphabet City might not be the first place you’d think to look for ingredients from the Philippines. Nevertheless, that’s where you’ll find the Filipino market Johnny Air Mart. From banana ketchup to whole roast lechón, this place has you covered. Read all about it over on Serious Eats. Continue reading johnny air mart.
We spotted a new market in our own neighborhood the other day, on our way to get coffee beans at Gimme!, and just had to stop in. It’s a lovely addition to the neighborhood — a spectacular cheese case, and all the pickles and chocolate and jams you could want (plus sandwiches, yum.) You can read all about it over on Serious Eats. Continue reading campbell cheese & grocery.
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.
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.