Three delicious and unexpected flavor and texture pairings, atop crunchy, chewy toasts. Why not have sweet and savory together, one a foil to the other in a dance, making mealtime especially awesome? That is the theme of this month's Anthology column.
Choose good bread. It's your foundation.
|pink peppercorn salt, fig preserves, and buffalo mozzarela toast|
Which will be your new favorite?
|sea salt-sprinkled bruléed bananas on melted chocolate and sourdough toast|
How indulgent is your sweet tooth? How much do you crave savory bites? There is something here for everyone.
|Pepita honeycomb brittle crumbled over umami grilled lettuce toasts|
Full story and recipes here.
In more layers of savory, for last week's New York Times Food Section I produced eight recipes to showcase four flavor powerhouses devised by Sam Sifton, which you can pull from and reproduce all summer long. Pretty tantalizing for a summer of good eating.
Here are some of my favorite images from the work, some printed for the feature and others not -
Lobster butter, with wild shrimp for dipping…
Lemon herb compound butter, paired with wild king salmon….
A sweet-spicy-smoky rub for meat…
Warm weather is in full gear now. The chanterelle mushrooms are poking their golden caps robustly through the moist, black soil. I hope to bring some home for a new chapter in an ongoing series I've been producing on wild foods.
Most recently, I foraged mulberries (and made an amazing pie), made honeysuckle syrup from cups of plucked blossoms, and have already a haul of blackberries with which a shrub or mostarda (or maybe pie, let's face it) may be its outcome. Good eating, each and every one.
Make something sweet, something savory, for yourself today.