Part of the reason wine works so well for braised meats is that it's fairly acidic, which is a nice way to counterbalance the rich, savory flavors.

“Those were very small, as big as acorns but dark and hard, almost like nutmeg,” he recalls.“I can’t get them anymore.

The person I used to get them from doesn’t look for them anymore.That’s fascinating to me.It’s happening more and more in the specialty food world.”.

Finazzo isn’t talking about the dearth of the truffles themselves, but rather the producers who don’t have heirs to their businesses.“This is just how fragile specialty food is.”.

In Washington D.C,’s Oyster Oyster, 2022 Food & Wine Best New Chef.

runs a kitchen focused on plants and dedicated to sourcing locally.1 red bell pepper, thinly sliced.

1 green bell pepper, thinly sliced.1 medium onion, cut into 1/4-inch dice.

1/2 teaspoon dried oregano.1/2 teaspoon ground cumin.