Sweets with a salty, savory hint have always been around—think the pinch of salt in a chocolate-chip cookie recipe. But in recent years, it’s become a selling point. From “salty” caram...
I’ve had an earworm for the last few weeks. Ever since finding a record called “Apples, Peaches, Pumpkin Pie” by Jay & the Techniques, the title track has been playing in my head nearly con...
https://noteatingoutinny.com/2018/09/28/apples-peaches-pumpkin-pie/
I’m not sure which is more surprising: hosting a new podcast about food, or making kale ice cream. But they have a lot to do with one another this week. The new podcast is called Why We Eat W...
https://noteatingoutinny.com/2017/10/10/a-new-podcast-and-kale-ice-cream/
I am not sher what happened to sherbet. As a kid in the 80s and 90s, it was always playing second fiddle to ice cream. It wasn’t pungent like frozen yogurt, which made some people dislike the ...
Blooming heads of brassica make such a large, lovely impression that I’m not sure why they’re not kept intact when serving more often. They do take a while to cook—especially in the case of...
https://noteatingoutinny.com/2017/04/12/spiced-cauliflower-and-coconut-quiche/
The taste and scent of celery root offends some, and this I had not known before. To me, the cleaned bare root looks, smells and tastes fairly innocent at first, then slowly creeps more complexit...
https://noteatingoutinny.com/2017/03/10/savory-celery-root-and-apple-hand-tart/
Zucchini and other summer squashes are truly versatile veggies. But I rarely think of baking them—perhaps due to the scorching heat when they’re in season locally. While some baked goods see...
https://noteatingoutinny.com/2016/07/06/zucchini-and-feta-tart/
This is something that I would eat every day if I could. But I can’t, because rhubarb is only around for such a short spell in spring. Isn’t that the law of scarcity, that you want something ...
https://noteatingoutinny.com/2016/05/13/rhubarb-compote-and-yogurt-parfait/
Yeah, you heard right. We’re throwing out the pastry books and heading to the bodega—why? Because it was my friend Karol’s birthday last weekend. And—still—why? Because she requested sp...
https://noteatingoutinny.com/2016/01/27/savory-mushroom-tart-with-a-cool-ranch-doritos-crust/
Sour cherries, unlike sweet, are just about the sharpest taste you can get from a stone fruit. Eaten raw, these little gems will make your mouth hurt and your face flare up with weird expressions...