I have this love-hate relationship with eggplant. Almost anyone who has ever been a vegetarian has been served some sad bitter under- or over-cooked eggplant dish as the vegetarian option at a mediocre catered event. Maybe it’s a greasy, oddly chewy eggplant parmesan or part of the sad filling next to the limp and watery …
Sherry vinegar
When you hear the word “shrub,” unless you’re a cocktail geek or a drink historian, you likely think about a plant. And its other name, “drinking vinegar,” isn’t exactly the most enticing phrase either. You might wonder if someone is trying to rebrand spoiled wine or if we’re talking about really high-end balsamic with the …
Now that it’s fall, can we talk about butternut squash for a minute? I love its flavor, but I have to confess that I find it to be kind of a pain to break down. It’s such an awkward shape to cut, and I’m short enough that it’s difficult for me to get good leverage …