Archive | Ingredients You Should be Using but Aren’t RSS feed for this archive

The Pom Above

April 14, 2013

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It’s Spring again, and, after a long hiatus, I’m hoping to get back into the blogging habit. If you’re anything like me, Spring (meaning April or later here in New England) means a new pair of shoes, a renewed commitment to regular exercise, a slightly reduced butter consumption, taking pictures of the same flowers you […]

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You, Me, Shoe

July 22, 2012

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For whatever reason, it has become normal to dehusk one’s corn in-store. There are very few things that irk me the way that this does (The song Call Me Maybe being one of them). “But it’s so much easier to just do it there,” you whine, “and I avoid getting those little corn silky things […]

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Turmeric: More than Orange

June 19, 2012



Turmeric is widely present in many everyday foods (like yellow happy mustard and curry powder), but most Westerners don’t consider it an ingredient. If you do, you likely have only encountered it dried and powdered, an excellent spice in its own right, but vastly different from the fresh juicy rhizome, save for a slight bitter […]

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Emmer After

May 31, 2012


ramps-and-eggs-farro 5-11-2012 12-05-50 AM

While we’re on the gluten theme, I would like to introduce you to yet another wonderful ingredient: emmer. Originating around 17,000 BC, and still unsubjected to the hybridizations of the wheat we know today, emmer (aka farro) isn’t the most productive plant, and its flour doesn’t result in the fluffiest of breads, but it may […]

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May 16, 2012


galangal 5-3-2012 11-13-00 PM

What it is: Galangal (Alpina galanga) is a rhizome (underground stem), and close relative of its more recognizable cousin ginger. Though it is ubiquitous in Southeast Asian cuisine, and you’ve likely encountered its unusual flavor if you’ve ever dined on Thai, Cambodian, Indonesian or Malaysian food, it remains a bit of a mysterious oddity to […]

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