Elderflower fritters are wonderful, but most recipes for them have a serious flaw: They simply dip the flower heads in batter, leaving the toxic stems attached. How to fix that problem? Make a beignet instead.
Appetizers and Snacks
Bresaola, an Italian air-cured eye round or loin, is normally done with beef. But it works with any large animal, in this case a bison.
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.
Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.
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.
Clam cakes? Yep, they’re a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.
Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.