5 Puzzling Kitchen Mysteries Solved: Screwy Egg Shells + Bright Green Seeds | Black Watermelon Seeds

Taco Bell, being the innovative food institution that it is, still found a way to make the Watermelon Freeze mimic an actual watermelon. You may have noticed a few black specks in the cup. Well, not to worry. The pink-colored drink is made with small candy that look like watermelon seeds, according to Taco Bell. This wouldn’t be a true watermelon drink if it didn’t have seeds, right? In fact, the black candy seeds might just be what takes Taco Bell’s Watermelon Freeze to the next level (for me, anyway).

For more than 30 years at Piñons, guests have craved signature Dover sole flown in fresh from across the pond. Unfortunately for slackers, the dining room is booked now past New Year’s Day. While bar seats are usually walk-in only, Piñons owner Rob Mobilian says he’ll take early bar table reservations until about 6 p.m. Come for the buttery, lemony sole or choose the $35 two-course bar menu, one of the great deals in town. 105 S. Mill St., 970-920-2021, pinons.net

The grand opening of Base Village, years under construction, drew a crowd estimated in the thousands during a full afternoon and evening of après-ski activities. At the Limelight Snowmass, servers squeezed through crowds with trays of food held high, destined for the masses outdoors. Staff rushed to keep up; the bar was a zoo.

As to the potential for the project, “It’ll taste like hummus,” Rathore said. “It’s not at all unpleasant.”

Clean lines, concrete floors and a contemporary feel unite both floors of this Asian-inspired eatery in Kendall Yards. The menu is mostly Japanese with plenty of sushi options. But culinary influences include Thai, Chinese and Vietnamese as well as classic French and Italian. Along with rainbow, caterpillar, California and Spokane rolls, find tempura, noodle dishes, grilled and skewered meats and vegetables, chow mein, tempura and more. Dark-stained board-and-batten walls in the main dining room pay homage to the traditional Japanese method of wood preservation. Shou sugi ban preserves and finishes wood through the use of fire. Downstairs at Umi Den, a lounge with an emphasis on craft cocktails with Asian-inspired flavor profiles, the mood is modern and a little more masculine. Dark leather and other accents are balanced by natural light from oversized windows offering sweeping views of the Spokane River, Centennial Trail and downtown skyline. 1309 W. Summit Parkway. (509) 368-9372. umispokane.com.

As a tree nut, its nutritional value is similar to other nuts, like almonds or walnuts. Food technologists have experimented by making cottonseed milk, crackers, cookies, nut butters and chopped-nut substitutes, Hake said. The protein could also be extracted and made into a powder that can go into energy bars or flours, Rathore said.

“I used to grow three of them every year, but now I’ve cut back to one. That’s enough,” he said.

Heirloom tomatoes ($12) — when they were still in season, natch — arrived with a cool puddle of herbed ricotta and a bright tomatillo puree, a tart contrast to the sweet summer fruit. More recently, grilled figs ($14) have made an appearance in an earthy and fragrant tangle alongside beets, hazelnuts and sorrel with a touch of citrusy yuzu froth.

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While the cabbage cooks, cut the leek in half (save half for use in other meals). Slice lengthways in half, then finely shred and wash well to remove any grit. Heat 2 tablespoons of oil in a large frying pan. Add the leek and fry on a low heat for 8 minutes, stirring now and then to stop it catching.

If overcast and chilly: Start with a big bowl of soup. Skip the turkey chili for chicken tortilla: it’s complex, well-spiced, and bobbing with lots of shredded chicken. The side dish of crispy tortilla batons for adding at whim is bonus. NEST serves classic post-skiing fare (tacos with short rib or grilled shrimp, a burger, club sandwich), but the breakout star is a bahn mi with yuzu-roasted pork and pickled vegetables on chewy baguette.

Cheek, Melbourne: Brioche ice-cream, Hundreds and Thousands, parsnips Nick Connellan, publications director Growing up, I wasn’t allowed Coco Pops, Froot Loops or Frosties. But, exploiting a loophole with a shamelessness that would qualify me for inclusion in the Panama Papers, I used to dust copious amounts of icing sugar on my cornflakes instead. This dessert took me back to those days, albeit in more grown-up fashion: fried, lightly salted parsnip shavings, brioche ice-cream, white-chocolate soil and Hundreds and Thousands. The result: mouth-coating milkiness, loads of crunch and just a hint of malt. Kudos to 22-year-old pastry chef Alex Webb, who also makes a mean yuzu ice-cream with ginger granita.