The Year In Food » Fine Seasonal Eating

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Category Archives: sauces and condiments

Tomatillos are such peculiar fruits. Between their brown husks, unpleasantly sticky surface and curious smell, they’re not exactly welcoming. I’m not sure if I’d consider them a prime candidate for consumption were I a neanderthal. But some curious soul did, and we reap the benefits. And thank goodness. Salsa verde is devilishly good stuff, what […]

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One of my favorite things about December in California is the proliferation of fresh oranges (and all citrus, really). I love them in their simplest form, eaten by hand in sections, but placing a whole slice of orange on a piece of toast is a little awkward. And as popular and exotic a gift as […]

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There is probably no single food that captures the evocative core of fall as perfectly as pumpkin butter. It tastes like the month of October, Halloween and Thanksgiving all rolled into one, spicy and sweet and warming. What good, essential, addictive stuff. And it’s so easy to make. Don’t worry about perfectly measuring everything with […]

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After picking blackberries along the Selway river in the warm afternoon of a late Idaho summer, the only way I could describe the damage to my skin is that it looked like a pack of wild kittens had been set loose on me. It really did, little nicks and scratches interlacing over every surface of […]

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