- Wild Game
Garlic is available all year long, so why preserve it? This is why. This method for preserving garlic in oil will change your life. Imagine having roasted garlic at hand whenever you want. Yes, imagine it.
If you’ve ever had one of those amazing dill pickles, right from the crock, you’ve had a lacto-fermented pickle. Guess what? The process works great with carrots, too.
We’re in high season for artichokes, and when life gives you too many artichokes – especially the baby ones – this is how you preserve them for the summer.
I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.
It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.