There’s so much stuff out there. Let’s try cooking with it!
How many times have you gone to the grocery store and looked at the trout at the fish counter with the head still on it and thought, that looks cool but I haven’t the foggiest idea how to use it in something?
Or maybe you think you know how to cook a beet, but you were only using about half of its potential.
And did you know tomatoes are native to South America, even though we associate them most with Italian sauce?
We started Ingredient Weekly because we wanted to know what we don’t know. Every ingredient has a story — where it originated in the natural world, how it’s contributed to a culture, and how it’s connected different cultures over time (see: tomato).
So join us in our little kitchen as we make our culinary world bigger! Each week we pick a star ingredient and learn how to cook with it. Here is how it works.
Ground rules of Ingredient Weekly:
- Each week we pick an ingredient we want to get to know better. Maybe it’s a new-to-us vegetable like daikon. Or maybe it’s as familiar as fennel — and we just haven’t fully appreciated it or understood it.
- Using our chosen ingredient, we’ll 1) learn about its history and what it’s made of, and 2) create two meals and a bonus item (baked good, appetizer, etc.) with it.
- The point is to HAVE FUN. This blog is actually secondary to our goal of enjoying ourselves. But we thought it would be cool to keep a record of our learnings and maybe help other people get excited about the everyday ingredients they see.
Follow along if this sounds fun to you too!
Ingredient Weekly 