Mushrooms

Mushroom Spinach Frittata

An easy Italian cross between an omelet and a quiche, this frittata is stuffed with wild mushrooms and wild spinach.

Pasta, Risotto, Gnocchi

Buckwheat Pasta

This is blecs, a homemade buckwheat pasta from Fruili, in northern Italy. It's a mix of wheat and buckwheat flour, served with cured meat, onions and herbs.

Fish

Pan Seared Grouper

Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It's an ode to Florida.

German

Shupfnudeln

How to make German shupfnudlen, also spelled schupfnudeln. They are basically German gnocchi dumplings, great with caramelized onions.

Scandinavian

Tjalknol, Frost Bump Venison

Tjalknol is a way of cooking meat, usually venison, from frozen. It's known as 'frost bump' and involves slow cooking then brining. You eat the meat cold.

Recipe

Tajarin Pasta

How to make the famous tajarin, an egg yolk pasta dough from northern Italy. This is a rich, vibrant dough versatile in the kitchen.

French

Chicken Consomme

How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.

Recipe

Rye Sourdough

A rye sourdough recipe that makes a hearty loaf with caraway seeds. Great for sandwiches!

Recipe

Mushroom Chili

A versatile mushroom chili recipe so good you won't miss the meat. In fact, the finely chopped or ground mushrooms taste like meat. And you can add meat if you like!

How-To (DIY stuff)

Rye Ciabatta Bread

A recipe for a light, airy rye bread, basically a rye ciabatta. This is a 45 percent rye, 55 percent wheat bread that uses an overnight sponge.

Recipe

Fish Wings

How to cut and cook fish wings, the collar and belly parts of fish like walleye, snapper and rockfish. Walleye wings are especially popular.

Fish

Whitefish Salad

A classic recipe for whitefisah salad with sour cream, capers, celery and sweet onions. Smoked whitefish is traditional, but most fish works.