Green Tomatoes, Fried and Beyond Published Apr 13, 2010 8:00 AM 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 A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. READ NOW RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process. RELATED From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now And the food pairings she serves with them.
