Blog Post & Recipe: Easy Oven-Roasted Tomato Sauce
In the proportions below, we've structured the recipe around one pound of tomatoes. That amount is arbitrary. Use whatever amount of tomatoes you have on hand, add more/fewer onions and garlic than we've specified. [...] It's all about your tastes. The beauty of this sauce is that it freezes well ...
Blog Post: Ingredient Spotlight: Lotus Root
On the outside it looks like a long cylindrical brown tuber, but slice one crosswise, and you'll be rewarded with beautiful, lace-like slices of a crunchy and delicious vegetable [...] Its texture is crisp and crunchy like a jicama. Unlike a jicama, lotus root can't be eaten raw, and must be steamed or cooked first.
Blog Post & Recipe: The Secret Ingredient: Squid Ink
Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat. Though it tastes of sea salt and is distinctly maritime, it's not fishy. It is truly lovely, one of my favorite things to eat, but something quite terrifying to make at home. My first word of comfort: it does wash off your hands!
Black Clams Casino ... Spicy Black Risotto with Calamari ... Crab Ravioli with Black Brown Butter and Tarragon
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