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Sweet and tender, with a singular musky, earthy flavor, they are at their very best right now.
WSJ: Stop Peeling Those Fava Beans
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New York mixologist Dale DeGroff says U.S. drinkers of ten years ago did not savor the vegetal, earthy flavor of premium tequila.
FORBES: Mexican Invasion
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They're talking about something far more refined: the morel, that spring darling, with its earthy flavor and distinctively honeycombed head, filled with things like scallop mousse, fava beans and crawfish, and foie gras.
WSJ: Stuffed Morels | Consider This
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Shaved into paper-thin rounds, spring beets provide an earthy, sharp flavor that's different from the musky sweetness we have come to expect of the vegetable.
WSJ: Sean Brock's Beet, Strawberry and Sorrel Salad | Slow Food Fast
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Creamy lemon curd enriches each forkful, brightening the vegetables' flavor and the plate's overall color scheme, while the ruddy quinoa grains provide earthy ballast.
WSJ: Tyson Cole's Romanesco With Seared Broccolini, Lemon Curd and Quinoa | Slow Food Fast