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A Scandinavian take on fish chowder, this recipe uses a variety of fish and seafood, although any firm fish will work, along with a cool, optional ingredient: whey. Whey adds a bright tartness to the broth. This is such a great soup you’ll want to give it a go.
Wait, what? Chinese venison with cumin? These are words many people think would never go together in Chinese food, but this, done with lamb, is actually a very traditional northern Chinese dish.
Slowly and gently cooking fish, halibut in this case, in butter or oil is a super easy way to cook your fish that tastes luxurious and which adds a lot of flavor to mild fishes. And you can reuse the butter!
Elderflower champagne is my generic term for a sparkling elderflower wine. But it could be a “beer,” too. I walk you through how to make your elderflower drink at home, with lots of variations depending on your preferences. Regardless, this is a perfect summer spritzer.
Shad roe is a delicacy of springtime. In the East, the shad run in early spring. Here in the West, however, the fish don’t run up the rivers until late spring. Here’s my favorite way to cook shad roe – with bacon, some onions and a bowl of grits.
Growing up in New Jersey, this classic Italian-American pasta dish was one of my favorites: Linguini or spaghetti with white clam sauce. Clams, herbs, olive oil and lotsa garlic! I make this normally with West Coast littleneck clams, but lots of different clams will work.
I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.
Bracken fern lives all over the world. And most every place it lives, people eat it. Yet it’s recently been branded as a carcinogen. That seems to be true, but like all things, the poison’s in the dose.