Green Tomatoes, Fried and Beyond April 13, 2010 Food SHARE If you can’t wait for your tomatoes to ripen, pick some now and turn them into tangy relish, a chutney-like jam, and a Mexican green sauce, or fry them for a tempting sandwich. Caitlin Santomauro MORE TO READ RELATED The 26-Year-Old Chef Leading a New Wave of French Cuisine Alexia Duchêne’s witty, worldly, off-beat cooking is giving the Parisian food scene a sharp creative edge. READ NOW RELATED This Jiggly, ASMR-Inducing Asian Dessert Is Five Centuries In the Making From Portugal to Japan to Taiwan, a pillow-soft... RELATED This 1990s Cooking Bible is as Relevant as Ever Three decades before khachapuri was cool, Anya von...
