I got a container of very ripe Italian plums in a delivery of mystery vegetables (and apparently some fruit). They were smaller and more oblong than regular plums, and even though they were ripe, they weren’t very juicy or sweet. They seem to be common during the fall harvest, so there’s a chance you might still find them around. A little research revealed that the plums are best for baking, and I heartily agree. Their juices and sweetness concentrate, but … Continue reading
Pumpkin and mango – two of my favorite things – shouldn’t normally go together. But paired in this spiced cake, they are so delicious. The mango is the subtle star, sweet and meltingly soft. If you’ve had honey cake (hopefully smeared with cream cheese), you’ll have an idea of what this one tastes like. But this version, tall and crowned with mango slices, will be the show stopper on your fall table. To make it, In a large bowl, whisk … Continue reading
As soon as I opened the oven and got a whiff of this fish, I knew it was perfect. It brought me right back to Japan. I first encountered broiled, miso-cured black cod on the airplane, and afterwards it appeared as a component of several other meals throughout our trip, including breakfast. The fish is plump, rich, and incredibly savory. I love prodding it with the end of my chopstick, sliding the layers of fish apart from each other, and … Continue reading