the proper way to treat an heirloom

photos of magazine: m&j  all other photos: Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Deborah Williams

Mark Bittman’s Sunday Times Magazine piece is full of inventive suggestions on how to tackle the currently ubiquitous, yet fleeting proliferation of these deliciously sweet, salty, tangy, colorful and gnarly fruits – delightful enough to eat plain and unadorned and simply glorious when prepared with this group of deletable recipes that are truly deserving of the precious heirloom tomato.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: