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Pear-Shaped
You know summer is over when you begin to incorporate fruit into your salad. It's a nutritious and delicious way to obtain your vitamin quotient, skip the flu shot, and savor one of fall's best fruits.
Pears begin to take shape during fall, working their way into savory salads, where they mingle with bitter slices of fennel, citrus fruits, and even cheese. A few have the opportunity to become indulgent desserts, such as an exquisite poached pear or simple fruit tart. The pear, like the apple, wears more than one hat.
This week, Mark Bittman shares his favorite pear recipes, serving forth ten very clever and tasty salads -- all bursting with flavor, and of course, pears.
The Other White Fruit from The New York Times
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Tags: what we're reading, new york times, mark bittman, pears
Molly Hannon
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging. Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
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