STACEY DEWOLFE

What’s the most flavourful part of cilantro? The part many people cut off and throw away. Here’s how to use it.

Tomatillos get the vegetarian treatment in tomatillo, pepper and potato soup. Perfect for the colder times ahead.

Looking to cook a delicious curry? Food writer Stacey DeWolfe can show you how it’s done.

Stacey DeWolfe experiments with in-season round carrots and the tongue-numbing effects of Sichuan peppercorns in this week’s Market Share.

In terms of taste, what you are getting is not much different than you would from a standard cauliflower, which for some people might mean that the extra cost (the head pictured here was $7) is hard to justify. It is described as more subtle in flavour and slightly nuttier than the regular model, and I concur, but what it has in spades over its cruciferous cousins is its ornate, alien beauty.

Not to shill, but the little container of Mallorcan Flor de Sal d’Estrenc (with black olives), with its tasteful packaging and earthy aroma, delighted me instantly. And when I discovered how easily it could be incorporated into meals — a sprinkle on a caramelized mushroom and onion pizza, a decorative dash on a simply grilled fish — it became this summer’s go-to seasoning.

It was not until a few years ago, when I bought into a farm and received a weekly vegetable basket, that I first discovered ground cherries