This post originally appeared in an edition of What’s the Difference?, a weekly newsletter for the curious and confused by New York City writer Brette Warshaw. Eater will be publishing all editions that
It has been an exceptional year for tomatoes. At least, in my experience. I spent the middle of summer travelling abroad; in Lisbon one night, we had one of the simplest, yet most straightforwardly effective
With a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste. Pistachio paste is difficult to find, but it's easy to make at home.