Originating in southern Italy, where San Marzano and other plum tomatoes reign supreme, passata is a thick, intensely tomatoey puree that’s perfect for sauces, pizza, stews, and so on. From the verbpassare—to go through—fresh tomatoes get heated just until their juices are released and their flesh soft, then are passed through a mill to remove skins and seeds.
We can’t think of a better or more stunning way to pay homage to our coast and celebrate the new year than this recipe of beet-cured salmon paired with our quick pickled sugar kelp—an astounding pink-to-orange-ombre aquatic celebration. Be sure to purchase super fresh and responsibly sourced salmon.
Whether toasting to the year behind (or better year approaching!), the gathering of friends and loved ones, a sacred tradition, or simply making merry, celebratory cocktails—and mocktails—have become synonymous with holiday gatherings.
Made with Neufchâtel in France, egg whites in Japan,quark in Austria,and duro blando in El Salvador, cheesecake is a beloved, celebratory offering country to country. So you’d better believe that we’re already elbows deep in tempering cheeses for the onslaught of holiday gatherings.
Before you get toooo into the pragmatics of preserving for winter by means of pickling, start by dipping your toes into the foundation. Pickling is a method of acidifying alkaline or basic (low acid) vegetables—say, green beans, which are pretty neutral on the pH scale at 6.5-7.0, or radishes, which clock in at 5.5-6.0.