Fruit and Nuts

Rumtopf Follow-up
Edward Behr • The Best Were the Cherries...
Rumtopf
This is a recipe for something I’ve never made — Rumtopf — but I’ve become more and more focused on fruit and I’m about to...
Books: Lillie O’Brien’s Five Seasons of Jam
Deborah Reid • Unmixed Fruits...
The Philosophy of Jam
Edward Behr • Making Your Own Black Currant, Raspberry, Blueberry......
Honey and a Touch of Smoke
Edward Behr • How to Roast Chestnuts on an Open Fire...
Sugarplums
Derrick Schneider • Fruit, Nuts, and Spice...
The Elements of High Flavor in Fruit
David Karp • Nine Varieties that Meet the Classic Standard for Greatness...
Bergamot
Nancy Harmon Jenkins • The Compelling Aroma of a Rare Kind of Citrus ...
Cantaloupe Sorbet
Shuna Lydon • You never know when you will learn about a fruit. You may eat it for years before you understand it...
Mango
Archana Pidathala • A Taste of Indian Summer...
Roasted Cashews
Freshly roasted cashews (barely colored, just cooled) combine that very soft crunch, exceptional among nuts, with a distinctly buttery and faintly almond...
Chestnuts Aren’t Only for Roasting
Edward Behr • The Many Uses...
The Shagbark Hickory Nut
Amy Trubek • Is It the Finest Native American Nut?...
Achingly Ripe
Rowan Jacobsen • Tropical Fruit in Homestead, Florida...
Vicky Day’s Black Currant Jam
Edward Behr • Almost No One is the US Grows or Eats Black Currants...

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