Usually, black walnuts are folded into fudge, cakes, pies, ice cream, and other sweets, where their wonderfully pungent and earthy flavor off-sets cloying sweetness, and where sweeteners round out some the nut’s sharper notes.

But, when eaten out of hand, the flavor of black walnuts, America’s own native nut, can be something to get used to, especially to the unschooled palate. In comparison, the familiar flavor of the reserved English walnut is facile; black walnuts require a training regimen. Black walnuts make you earn their respect.

Make this pesto part of your training regimen. Though it’s easy to fall in love with black walnuts when your introduction to them is in a lovingly prepared dessert, this savory treatment is just as irresistible, especially when paired with mushrooms and soba.

If you’re developing a taste for black walnuts, you might start with (more…)

It’s time for Pink-eyed Peas! Pink-eyed Peas! Pink-eyed peas?

Who ever heard of pink-eyed peas? I hadn’t, before taking a trip to Alabama last month, and none of my Northern friends or family members has either. But down south locals are eating them with some smoky, salty pork goodness and, depending on who you talk to, some pepper relish on top and a slice of cornbread on the side.
(more…)

This posting is for Robert Feugate, a sandwich lover and wiz-bang coder and problem solver who helped with some of the behind-the-scenes structural features of the DCCC blog. The Torta de Santuario, or “Santuary Roll,” from The Art of Mexican Cooking may not be what he had in mind when he asked me to write about a sandwich. It’s rather involved. But for hardcore sandwich lovers, for whom making the Vietnamese Banh Mi or the New Orleans Muffuletta from scratch is enjoyable way to spend an afternoon, this multi-step Mexican sandwich will be a feather in their cap.

(more…)