Today, we’re going to talk about these peculiar beauties.
Tomatoes are the rock-stars of late summer, with their jewel tones and juicy acidity. They eclipse some of their costars, like tomatillos, okra, and fava beans–which is a shame. Continue reading
The first time I ever made flatbread, I halved every ingredient quantity except the salt. Since then, flatbread and I never quite got along. I found every conceivable way to ruin them—burnt, tough, undercooked, oversalted, bitter—flatbread and I didn’t gel. Then I found this recipe.
I’m not part of the mason jar parade. Some people jelly everything, right down to corn cobs. There are businesses that stake their livelihoods on the bottomless and rich inspiration of the Ball jar, from homemade soap dispensers and wine glasses to thousand-dollar hipster chandeliers. Continue reading