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Fresh green apples with cinnamon sticks, honey, and apple cider in jars, perfect for apple recipes.
  • Black garlic: love it, hate it, or both? 🧄

    Vol.

    1

    Issue

    11

    July 22, 2026

    Black garlic: love it, hate it, or both? 🧄

    Black garlic — regular garlic aged for weeks in gentle heat until it turns soft, black and sticky, tasting of balsamic, molasses and dates — is the ingredient people either love or quietly push to the side of the plate. We first tried the real thing at Portico Gardens in Prince Edward County, and after a few years of cooking with it, the wins are clear: mashed into butter for grilled bread, stirred into tomato sauce or vinaigrette, sliced over a cheese board, or grated over warm baked bananas and ice cream. The one miss taught us the rule — it bulldozed a delicate salad dressing, so treat black garlic as a headliner, not a background singer.

    Read this Dinner Note

Explore past editions of Dinner Notes

  • Everyone brings one thing, you just set the table

    Vol.

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    Issue

    10

    June 8, 2026

    Everyone brings one thing, you just set the table

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    Issue

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    May 24, 2026

    The cookbook that made us vegetable people 🥬

  • Why we keep miso between the soy sauce and the parm

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    May 12, 2026

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  • We’ve been hiding this for years 🍄

    Vol.

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    April 27, 2026

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  • Collaborative hosting: Spring edition 🌷

    Vol.

    2

    Issue

    6

    April 12, 2026

    Collaborative hosting: Spring edition 🌷

  • Spring into shared meals! 🌷

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    Issue

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    March 29, 2026

    Spring into shared meals! 🌷

  • Our #1 way to beat the winter blues ☃️

    Vol.

    2

    Issue

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    March 1, 2026

    Our #1 way to beat the winter blues ☃️

  • Fall in love with a new technique 🔪

    Vol.

    2

    Issue

    3

    February 9, 2026

    Fall in love with a new technique 🔪

See All Past Dinner Notes

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