I almost didn’t believe my first bite of wild-made tonburi—a preparation that involves boiling and soaking kochia seeds to make what is referred to as “land caviar.” The green and black seeds swell to a gelatinous texture with a shiny finish, and the mouth feel is the … [Read more...]
Spruce tip yogurt sauce
Spruce tips—those soft, light-green new tips that grow on spruce (Picea spp.) in spring—have become wildly popular lately, and I’m still sleuthing about trying to find out where that idea on the culinary use of spruce tips came from. Maybe the cookbook Noma: Time and Place in … [Read more...]
