A BIG jar of French mustard is more fun. (Strangely, that garlic note doesn't come from garlic.) https://t.co/QVw0Iyq8XV

About 15 years ago, two French spice specialists called attention to a wild black-pepper relative with a distinctive aroma - Voatsiperifery from Madagascar. It has the peppery heat of black pepper with a flavor described as earthy, woody, and citrusy. https://t.co/gRiT78ShHF

Sorrel is popping up in the garden. We made little green frittatine (omelettes). https://t.co/CDbDczDYib

A simple and delicious way to make a blood orange ice. https://t.co/hL1XUsIPyO

Belgian endive, bitter with a crunch and subtly sweet, is good either in salad or cooked, which is a thorough transformation. Here's our recipe for a savory endive tart. https://t.co/x0NAWmFsV5

This is a story I wrote about the New Mexican balsamico, years ago in the excellent @ArtofEating — a writing / research experience I really treasure because I learned so much. You will too, just by reading!

Right now, Vermont & New York are seeing biblical rain. Many of our farmers are losing crops. Tonight we can't do anything to help, but we will soon (picking stones from fields, helping to replant, buying what they have to sell). Wherever you are, please support your local farms!

Lost in the wilds of the Eastern Townships of Quebec, I discovered Brasserie 11 Comtés, a microbrewery in Cookshire-Eaton. All the ingredients are from Quebec. Ordered a very delicious wild-yeast beer fermented in wood: Horizon des Événements. What an unexpected treat!

The Art of Eating Prize wouldn’t be possible without the generous support of our longtime sponsors @LouisDressner and @jasperhillfarm. Thank you for your enthusiasm and support! #AoEPrize

Thank you to our hardworking panel of judges for the 2023 Art of Eating Prize: @HughAcheson, @jorgrama, @ligayamishan, @EmilyRNunn, @MaricelPresilla, @stjohnbill, and @bryantterry. Your depth of knowledge, seriousness of purpose, and time are the foundation of this prize.

We are excited to announce the winner of the 2023 Art of Eating Prize for best food book of the year: Gullah Geechee Home Cooking by Emily Meggett and co-writers Kayla Stewart (@Kayla_S_Stewart) & Trelani Michelle (@TrelaniMichelle)! @Abramsbooks

Our panel of judges for the 2023 Art of Eating Prize: @HughAcheson, @jorgrama, @ligayamishan, @EmilyRNunn, @MaricelPresilla, @stjohnbill, and @bryantterry continue their hard work. We’ll announce the winner on May 16!

Of course, the Art of Eating Prize wouldn’t be possible without the generous support of our longtime sponsors @LouisDressner and @jasperhillfarm. #AoEPrize

Congratulations to Eric Kim (@ericjoonho), author of Korean American: Food That Tastes Like Home, for making the 2023 Art of Eating Prize Shortlist! #AoEPrize

Congratulations to the family of Emily Meggett and to her co-writers Kayla Stewart (@Kayla_S_Stewart ) and Trelani Michelle (@TrelaniMichelle) authors of Gullah Geechee Home Cooking for making the 2023 Art of Eating Prize Shortlist. @ABRAMSbooks

Congratulations to Dan Saladino (@DanSaladinoUK), author of Eating to Extinction, for making the 2023 Art of Eating Prize Shortlist! #AoEPrize @fsgbooks

Congratulations to J. Kenji Lopez-Alt, author of The Wok: Recipes and Techniques, for making the 2023 Art of Eating Prize Shortlist! #AoEPrize @wwnorton

Congratulations to Jon Gray, Pierre Serrao, Lester Walker (@chefLesWalker), & Osayi Endolyn, authors of Ghetto Gastro: Black Power Kitchen (@GhettoGastro), for making the 2023 Art of Eating Prize Shortlist! #AoEPrize @artisanbooks

Congratulations to Ellyn Gaydos, author of Pig Years, for making the 2023 Art of Eating Prize Shortlist! #AoEPrize @AAKnopf

We’re proud to announce the 2023 Art of Eating Prize Shortlist for best food book of the year! #AoEPrize