Elderberry doesn’t get its name because it is the wisest of all the berries; this fruit was considered an aid to longevity in the Middle Ages. It’s a dark purple berry that grows in clusters and has a slightly sweet, bright and tart flavor...
This large green native of South Asia and Southeast Asia is the world’s largest tree-borne fruit: It can grow up to three feet long and weigh more than 100 pounds. The ripe flesh of jackfruit is thin and yellow and has a taste similar to...
This Mexican breakfast dish is the perfect opportunity for menu innovation. Traditionally chilaquiles consist of tortilla pieces cooked in green or red salsa, possibly topped with cheese, onions, meat, avocado or whatever else is on-hand, meaning...
Tahini isn’t just for hummus anymore. This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste...
Milk bread is a Japanese style of bread similar to the standard American pullman loaf of white bread available in any supermarket. But milk bread has a softer, fluffier, more buttery texture...
Calamansi is a citrus fruit mostly grown in the Philippines that has long been used in the West as an ornamental tree, usually under the name calamondin. But the juice of the fruit has caught on in the United States over the past 20 years as an...
A Greek condiment, tzatziki is simple in preparation that offers a refreshing pop of flavor. It’s made with strained yogurt, cucumbers and olive oil, and can be flavored with lemon, vinegar and dill (or sometimes mint)...
Shiso, also called perilla, is part of the mint family, but it has a distinct spiciness and pungency. It is a common ingredient in Japanese food and also is used in Korean cuisine. It comes in stronger-flavored green and milder purple varieties...
