All the Richmond Restaurant Week menus | Black Watermelon Seeds

A simple plate of pickled egg and vegetables ($8) is bracingly briny/sweet, though we could have done with more than a quarter of an egg. Pumpkin sage soup ($8) is supernally rich and satisfying, given nice crunch from pumpkin seeds and served at a piping-hot temperature too rarely seen in restaurants. The family-style TSG salad ($8/person) needs a big bowl to accommodate its staggering portion of fine greens and sweet Macomber turnips, perhaps a smidge overdressed with aged cider vinaigrette. The two moderately sized pastas are both sensational: Cockscomb-shaped spinach creste de gallo ($14) in a shockingly green, delectable pesto is given nifty zip from Meyer lemon, while the scrunchy-edged little barrels that are radiatori ($14) arrive with a fatty, tender ragu of Rohan duck and al-dente collard greens.

I’m not sold on the Key lime custard ($11), essentially Key lime pie served as a deconstructed jumble of powders, sauces and crumbles. It feels like a lingering hangover from 2006 that we can’t quite shake, but your mileage may vary.

Watermelon seeds are rich in vitamin A. Vitamin A is essential for healthy skin. You should note that Vitamin A, unlike other vitamins, is a combination of substances that include carotenoids. This means it contains antioxidants and therefore can fight the type of free radicals that cause the damage of collagen. Damage to the collagen results in saggy skin which often makes you look older than you are or want to appear to be. Taking in vitamin A also ensures that your skin does not get damaged by the sun. It also ensures that if you are light skinned, you do not suffer the redness that comes with exposure to sunlight for extended periods of time. Vitamin A is also responsible for ensuring healthy skin cell growth. This makes it certain that your skin will remain firm and healthy no matter your age. Vitamin A deficiency has been linked to dry skin that is cracked and more often than not develops wounds.

Fanton’s menu is a cavalcade of carefully executed crowd-pleasers that recalls Eastern Standard: raw bar, charcuterie, pastas, local seafood, roasted and grilled meats and a couple of sandwiches. It starts with four choices of pristine raw oysters ($3 each), delicate fluke crudo ($11) brightened with vivid citrus accents of pomelo segments and blood-orange juice, and Jonah crab cocktail ($12) rendered as an easy-to-share plate of picked claw meat with a subtle mango/lime dressing. Crispy head-on shrimp ($9) deftly combines a generous portion, unoily fry job, lightly kaffir lime-spiked aioli dip and batter that conceals the heads—don’t tell your squeamish friends and they might unwittingly learn why that flavor is so superior to headless. If you’re not yet tired of Spanish octopus ($13), the version here boasts lovely char and a delicate, moist chew.

My fiancée and I traveled home to Arizona in May for a niece’s high school graduation, and on our route, we stopped by Tocabe, An American Indian Eatery (one of two locations) in Denver, Colorado. An indigenous owned and operated restaurant amongst many other restaurants that represent cuisines from across the globe, this space stands out because it represents a real American food culture. Tocabe is run by Ben Jacobs (Osage Nation) and his friend Matt Chandra. They source from tribal and organic sustainable vendors in likes of Red Lake Nation Foods, Ramona’s Farms, Bow & Arrow, and Rock River Ranches.

Stepping into that void is Alcove, the new spot from owner Tom Schlesinger-Guidelli, a storied Boston hospitality pro backed by a team of veterans that features exec chef Maxime Fanton (ex-Pagu) and GM Brendan Collins (ex-Island Creek). The space, located in the base of a new luxury condo tower at Lovejoy Wharf, features a cozy modern room in grays, beiges and dark blues with dim light flatteringly bouncing off copper and steel accents and warm woods and comfortable spacing at a big textured-schist bar. A waterfront patio with a breathtaking panorama of the Charles River and the Zakim and Charlestown bridges awaits warmer weather.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.

Hi Joan, there is a whole section in the book on how to substitute butter. For the recipes, it is under “Oils & Fats” above. “Non-Hydrogenated Margarine / Buttery Spread – Bakeable Butter (p 192 in Go Dairy Free), Earth Balance Soy-Free Buttery Spread or Sticks” – so I tested with that brand and the recipe.

According to North Carolina State University’s research blog, The Abstract, when young watermelon plants are treated with colchicine,

The seedless melons sure are easier to eat and cut up for fruit salads. But they somehow don’t taste the way they did when seed-spitting contests were the highlights of our summers.

Millet. Several varieties of millet include white proso, red, golden, German and Japanese. All are eaten by a variety of ground-feeding sparrows, game birds, and waterfowl, but most backyard birds prefer white proso millet. One of millet’s best qualities is that its seed coat is hard enough to resist weathering, but not too hard for birds to crack.

Menu items show global influence with a respect for the southwestern pantry. Every element of every dish I’ve eaten there so far has been prepared properly, highlighting the quality of the ingredients.