rind 1/2 cup seeds in a blender. Mix ground seeds, whole seeds, tahini, honey and extract in a bowl all together until thoroughly blended. Roll into small balls or into a long roll and refrigerate.Read More
The Hazon food conference was my first trip out to California, and boy did I fall in love. After a few days hiking in Big Sur, where sheer cliffs dropped down hundreds of feet to the blue ocean, foam rising rhythmically around small mountains of eroded rock, stretching as far as we could see, I drove North to San Francisco to visit friends.Read More
You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to excellent use.Read More
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