In the kitchen: Spiralizer love, tomatillos and ribs
If you’ve ever wondered how restaurants are able to create beautiful strands of pasta from an assortment of vegetables — carrots, celery root, sweet potatoes — we’re going to fill you in on a little secret to how it’s done. It’s called the spiralizer, and it might be your new favorite kitchen tool.
We’ve also been inspired by the colorful tomatillos showing up at farmers market stands, and have compiled some of our favorite recipes. Oh, and we revisit a couple of reader favorites from our recipe database.
FALL IN LOVE WITH THE SPIRALIZER
This week, noted L.A.-based cookbook author Martha Rose Shulman explores the spiralizer, a relatively simple tool that can turn an assortment of vegetables and fruits into beautiful pasta-like strands. No more struggling with the vegetable peeler to turn your cucumber or zucchini into pappardelle. Shulman shares tips and recipes.
WHAT TO DO WITH ALL THE TOMATILLOS IN SEASON NOW
At first glance, tomatillos look like underripe green tomatoes packaged in a papery husk. The fragrant fruit has a sweet-tart flavor, similar to plum, apple and citrus. Perhaps best of all, you can use it in a variety of ways. We share some of our favorite recipes.
HERE’S ONE RIB RECIPE YOU’LL WANT TO KEEP HANDY
Have an extra stack of napkins at the ready when you serve this dish. Two racks of pork ribs are rubbed with a custom spice blend, then slow braised until they’re meltingly tender. As an added bonus, we include video tips to show you how to trim ribs like a pro.
START YOUR MORNING WITH THIS COFFEECAKE
You can never have too many good coffeecake recipes, and this one does not disappoint. Easy to make, this cake is marbled with a crumble consisting of brown sugar, cinnamon, pecans and chocolate chips, giving it just enough sweetness to balance the gentle tang from sour cream. Enjoy it for breakfast, or any time of day.
IT’S ALMOST TIME FOR PUMPKIN BEER
Fall is just around the corner, and it’s never too early to start thinking about how to imbibe. Beer writer John Verive explores autumnal pumpkin brews and Oktoberfest lagers to get you ready for the season.
The Taste is coming: Our annual Labor Day food festival is this weekend. Get your tickets now.
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