BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.
We couldn’t let international hummus day slip by without a doff of the cap to the mother of all dips.
Here’s the perfect recipe to mark the occasion: Yotam Ottolenghi’s recipe from 2013’s Jerusalem cookbook with Sami Tamimi. Once you make hummus from scratch – you’ll never go back.
According to the New York Times, this recipe has an unorthodox but helpful addition: baking soda to hurry along the chickpeas. The baking soda will soften them, meaning less time on the stove and smoother, creamier dip. They recommend serving with fresh pita, chopped olives and pine nuts. Short of a hummus crawl through Israel with the “chickpea whisperer” this is as good as hummus gets.
For the recipe, click here.
Photo: Jonathon Lovekin/New York Time