Gomasio traditionally is made using a suribachi, a Japanese-style mortar and pestle. The interior of a suribachi has sharp ridges, which make it excellent for grinding nuts and seeds. But a food processor works just as well.
To make the point, I created this fast and flavorful pasta dinner that tosses whole-wheat penne with cooling diced tomatoes and zucchini, a mess of fresh basil and a dollop of creme fraiche to tie it all together. Of course, feel free to substitute whatever fresh veggies inspire you. But since you’re serving them raw, be sure to finely chop them.
I had no idea what “matcha” was, so if you don’t either, you are not alone. Matcha is the powder made from dried green tea leaves, and it is an integral part of Japanese health and culinary culture.
The bundt cake is distinctive with its signature ring-shaped mold. But have you ever tried a bundt cake the size of a cupcake?
“It’s been a crammed spring and early summer,” he said. “We started early and it’s been nonstop. Now the apricots and cherries and all the fruit is in great shape. That’s very unusual.”
“It’s fun to get people back out to the country,” Pat Winter said.
One of my favorite ways to make corn salad is to blister the kernels on the grill, then toss them with onions, heirloom tomatoes and jalapenos. The result is a classic summer platter of tomatoes and onions mixed with spicy chilies and char-grilled corn tossed with a tangy red wine vinaigrette.
“When I cook at home, it’s a little more involved,” he said in a recent telephone interview.
When searching for that something, American home cooks frequently overlook one of the best and most ubiquitous choices: vinegars. The sharp acidity and natural sweetness of vinegars — not to mention their affinity for salty, savory flavors and ability to cut through fat — make them perfect for uniting the many ingredients and flavors of a dish.