"tomatillos" news and stories

Chefs in some smaller upscale bistros double as waiters, creating an intimate, dinner party-like ambiance. Only the host never sits down to eat.

Animal rights activists are using hidden cameras to document slaughterhouse abuses, like sick cows being dragged with forklifts. Still hungry for that sloppy Joe?

An ode to pasties and other savory portable pies. Yum.

Frank Bruni continues his coast-to-coast tour of his favorite new restaurants: Fearing's in Dallas, Michael's Genuine Food & Drink in Miami, and Cochon in New Orleans.

The Minimalist does chicken with tomatillos for St. Paddy's day.

Restaurateurs are growing annoyed with online table reservation scalping.

Pickle ice pops? If you say so.

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I had a need for green tomatoes for the stunningly marvelous idea of recreating an Austrian dessert dish - Griseknödel mit Grünen Paradeisern (Semolina Dumplings with Green Tomato Compôte). Of course I didn't realise that green tomatoes are next to bloody impossible to find in the UK.

Basically you can't get them... anywhere. Until that is my dear pal Johanna suggested the Mexican restaurant  in central London. What may turn out to be a slightly misguided idea I actually brought a pack of genuine, imported La Costeña Tomatillos. Mestizo charged me twenty quid (US$38). Excessive? Expensive? Crazy? Yep all of those!

The tin contains 6lb 4oz of imported Mexican Tomatillos. Not even certain they are the quite what I need but I am about to open them for the minuscule 6oz I need.

So people I need some ideas on how to use the rest up. I need links to recipes people!

Tomatillos, despite their name, are not actually tomatoes, though they are members of the tomato family. They are members of the nightshade family and grow all over the western hemisphere, thriving in the southern United States and Mexico. The plant was originally domesticated by the Aztecs, well over 2,000 years ago, and was brought back to Europe by explorers and settlers, where it continues to flourish in Mediterranean climates.

Tomatillos are typically one to two inches in diameter and are green in color. They have a thin, papery shell on them, called the husk, that the fruit actually grows into as it matures. By the time the fruit is ripe, it may have split the husk open, though it is sometimes held in place by a slightly sticky coating. Peel back the husk before using a tomatillo and wash the fruit gently in soap and water to remove any unwanted residue. When selecting a tomatillo in the market, look for one that has a husk in good condition, rather than one that is shriveled. A fruit that is small, but heavy for its size is likely to be sweeter than a larger one.