'ripe' on Serious Eats
Pitting cherries is messy, cutting-board staining business, but when Nigel Slater implores you to de-seed the fruit and pair it with cured ham and tender lettuce greens, it's hard to argue.
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich.
With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner.
This Eggplant Romesco Rigatoni treats the meaty eggplant very well indeed, roasting it with onions and peppers before blending it with tomatoes and toasted almonds for an out of this world pasta sauce that just to happens to be vegan.
[Photograph: Paulette Phlipot] With its lush purple leaves and white veins, radicchio is an undeniably beautiful. But it's bitterness can be polarizing. Those who appreciate the tart, bracing flavors love it, but there are many who aren't fans of this...