Culinary News

Month: October 2016

Ingredient Of The Day: Water Caltrop

October 31, 2016

Happy Halloween! The Water Caltrop, aka Bat Nut, Buffalo Nut, and Devil Pod, is a type of nut that is similar to a Water Chestnut. They have a mild-nutty flavor and fibrous-starchy texture and need to be cracked open to get to the flesh. Boil, simmer, or roast and use for a snack, in a stir-fry, …

Read more

Ingredient Of The Day: Hubbard Squash

October 30, 2016

The Hubbard Squash is an autumn and winter squash with a mild flavor. You can carve it into a jack-o-lantern for Halloween or use it for a soup, stew, or vegetable side dish.…

Read more

Ingredient Of The Day: Bacon Avocado

October 29, 2016

The Bacon Avocado is one of many varieties of Avocado. They have a buttery-earthy-fruity-nutty flavor and a creamy texture. Use for salad, Ceviche, Guacamole sandwiches, sushi, and a cold avocado soup.…

Read more

Ingredient Of The Day: Golden Kiwi

October 28, 2016

The Golden Kiwi has a similar flavor to regular Kiwi but is sweeter and less tart. Use for out-of-hand eating, in dessert dishes, salad, and salsa.…

Read more

Ingredient Of The Day: Blewit Mushroom

October 27, 2016

The Blewit Mushroom, aka Blue Foot Mushroom, Pied Bleu Mushroom and Woodblewit, is a autumn fungus with a mild-earthy flavor. They are used in Risotto, pasta dish, sauce, soup, stir-fry, and vegetable side dish. They can be baked, braised, roasted and sautéed.…

Read more

Ingredient Of The Day: Limequat

October 26, 2016

The Limequat is a small citrus that is a hybrid of Key Lime and Kumquat. They have an aromatic-tart-slightly sweet flavor and are used for baked goods such as pies and jams and preserves.…

Read more

Ingredient Of The Day: Green Tomato

October 25, 2016

The Green Tomato is an unripe tomato and they have an acidic-tart flavor and firm texture. They can be used like a Tomatillo for salsa, relish or sauce but are more commonly used for making Fried Green Tomatoes.…

Read more

Ingredient Of The Day: Quince

October 24, 2016

Quince, or Membrillo, is a firm autumn/winter fruit that needs to be cooked before using. It is very astringent and has an aromatic-tart flavor that gets sweeter once it is cooked. Use for chutney and compote, jams and preserves, baked goods, and to make Quince Paste.…

Read more

Ingredient Of The Day: Carnival Squash

October 23, 2016

Carnival Squash is an autumn/winter hard squash with a nutty-slightly sweet flavor. Cut in half and bake or roast them and use for Risotto, soup, stew, and a vegetable side dish.…

Read more

Ingredient Of The Day: Pennywort

October 22, 2016

Pennywort, aka Rau Má, is a small green leafy vegetable with an aromatic-grassy-vegetal flavor. It can be used as an herb, salad green, or braising green and is good in salads or a vegetable side dish.…

Read more


Get ingredient trends delivered to your inbox