Goopy, yogurt-covered fruit salads are decidedly unsexy, particularly after sitting on a picnic table for hours. But a fruit salad doesn’t need yogurt. In fact, if I had to choose one kind of dairy to pair with a bunch of juicy, sweet produce, I would pick cheese.
Tagged With fruit
At this point in my life and career, I feel I have a handle on how to peel and eat fruit, but every once in a while I’m surprised by an approach I had not previously considered (like peeling a mango with a pint glass, which works very well). I am not, however, impressed with the technique shown in this viral tweet.
Baking is less about feeding oneself and more about having a hobby, and I tend to gravitate toward dead-simple recipes I can throw together on a whim. Though I have absolutely nothing against perfectly executed pastry, it takes a certain amount of patience to make such, which is why I bake my bounty of summer fruits into cobblers rather than pies.
Rhubarb rarely gets a starring role in desserts, with most recipes relying on strawberries to temper its raw, unpleasant sourness. This classic pairing, while tasty, makes very little sense to me. Rhubarb shines when gently cooked, but a hot oven destroys everything that's special about a ripe strawberry - so why do we insist on cooking them together?
There is no such thing as a “girly” drink. There are sweet drinks, bitter drinks, fruity drinks and stiff drinks, but the gender of a drink will always be fluid. Even pink drinks (which the unimaginative are quick to label as “girly”) are just that — pink. Just as colour is not indicative of gender, it’s also fairly divorced from flavour.
The only kitchen appliance I’ve ever regretted buying is an ice cream maker. It was the kind with a freezable vessel that spins, allegedly churning your creations to perfection, and I spent $50 on it. Sure, technically it “worked”, but at one point I left the bowl in my freezer for an entire week and could still hear fluid sloshing around when I shook it.
We all have opinions on the best apples, but these are the correct opinions. My qualifications: I have eaten a lot of apples. I’ve been lucky enough to taste antique varieties of apples and experimental research varieties of apples. If you would like to know the best grocery store apples, I can tell you about them. If you want the truly best apples, these are harder to find, but I can tell you which ones to look for.
Usually, when I think of blueberries, I think of muffins, pie and Blueberry Morning - a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops and wild game with this juicy, surprisingly balanced pan sauce.
If you enjoy of martinis or Manhattans, you probably have a couple of bottles of vermouth on your bar cart. If you're a lover of a fancy aperitif, you probably have more. These fortified wines are a lot of fun but, due to their lower ABV, they don't last forever.
There's no arguing that pie is the most noble form any summer fruit can assume, but there are times I want a fruity dessert that doesn't require the heating of my oven (or kitchen). In such moments, I turn (once again) to booze and make some stupid-easy but still sophisticated-tasting wine-soaked fruit.
Picking your own strawberries is a dangerous game. What starts out as good, clean fun plucking berries from their bush quickly escalates into a manic race against everyone else at the patch to pick the most and the best berries, leaving me with scratched limbs, stained lips and way too many berries.