Culinary News

Archives

Ingredient Of The Day: Fresh Flageolet Bean

September 26, 2017

It is more common to find the Dried Flageolet Bean, but for a short time in the autumn you can find the Fresh Flageolet Bean available. The fresh beans take less time to cook than the dried beans and can be used for Cassoulet, salad, stew, soup, and vegetable side dish.…

Read more

Ingredient Of The Day: Melissa Fig

September 25, 2017

The Melissa Fig is one of the many varieties of figs that are in season during the autumn. They have an aromatic-fruity-sweet-jam like flavor. Use for chutney, compote, jam, and salad.…

Read more

Ingredient Of The Day: Fresh Oaxaca Red Shelling Bean

September 24, 2017

The Fresh Oaxaca Red Shelling Bean is an heirloom shelling bean from Oaxaca, Mexico. They are typically boiled or braised and used for soup, stew, salad, and vegetable side dish. They have a nutty-earthy-slightly sweet flavor and firm texture that becomes tender after about 20-35 minutes of cooking.…

Read more

Ingredient Of The Day: Scarlet Runner Bean Flower

September 23, 2017

The Scarlet Runner Bean Flower grows on the runner bean plants and they can be used in a salad or as a garnish. They have an earthy-floral-slightly sweet flavor and a crunchy-tender texture.…

Read more

Ingredient Of The Day: Ramp Bulb

September 22, 2017

The Ramp Bulb, aka Ramp Clove or Wild Leek Bulb, are a mature Ramp and they are more similar to a Shallot. They have a pungent-strong-earthy flavor and can be used for Aïoli, Pesto Sauce, Risotto, sauce, soup, stew, and vinaigrette.…

Read more

Ingredient Of The Day: Malanga Root

September 21, 2017

The Malanga Root is a root vegetable with a white and pink interior and ranges in size from a golf ball to larger than a baseball. After peeling the rough skin, the flesh has a earthy-nutty-slightly sweet flavor and starchy texture. They need to be cooked and can be used for soup, stew, tempura, and …

Read more

Ingredient Of The Day: Bronx Grapes

September 20, 2017

The Bronx Grapes are a specialty seedless variety of grape that is available in late summer and early autumn. They are pale green to light brown in color with a fruity-sweet-astringent flavor and tender-juicy texture. Use in fruit dishes, garnish, and salad.…

Read more

Ingredient Of The Day: Tindora

September 19, 2017

Tindora, aka Ivy Gourd, Little Gourd, Scarlet Gourd, and Tindoori, is a small cucumber-like vegetable that can be used cooked and raw. They have a mild-slightly bitter flavor and crunchy texture and are used in curry and Indian dishes, soup, stew, stir-fry, and salad.…

Read more

Ingredient Of The Day: Black Walnut

September 18, 2017

The Black Walnut, or American Walnut, is a golf ball sized walnut with a very hard shell that makes it difficult to extract the meat. They have an astringent-bitter-earthy-nutty-slightly sweet-slightly bitter flavor and dry-firm texture. They can be used in sweet and savory applications such as baked goods and desserts, Pesto Sauce, salad, sauce, or …

Read more

Ingredient Of The Day: Fresh Black Eyed Pea

September 17, 2017

The Fresh Black Eyed Pea is a fresh shelling bean that requires less cooking than the Dried Black Eyed Pea. The fresh variety has an earthy-mild-nutty flavor and creamy-firm texture and is used for Hoppin’ John, salad, soup, stew, and vegetable side dishes.…

Read more

Newsletter

Get ingredient trends delivered to your inbox