Nothing like a nasty winter rainstorm to get me braising meats — in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.
Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour – and acorn flour pasta.
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia
These are the days without light. The sun shines not even nine hours now, and although I am thankful to no longer be in the high latitudes of Minnesota, I am one of those affected by the seasons. I find myself sleeping more and leaping to irritation (which, I believe, is just west of Modesto)
Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels from an alien planet. Caviar tastes briny and vaguely floral, and the textural surprise of the pop in your mouth has led more than one writer to liken it to Pop Rocks for adults. I’ve
Lasagne (or is it lasagna?). Whatever, it is a bedrock staple of my childhood in New Jersey. I grew up around a lot of Italians, and everyone’s mother or nonna made lasagna for special occasions, like Sunday night. I’ve eaten more versions of lasagna than any man has a right to. Even my own decidedly
Well into my adulthood, all I knew about prickly pears was that they are the fruit of a cactus, the Sicilians eat them, and that according to Baloo, they are a bear necessity. I’d filed them in the back of my mind to the “someday I’ll get to it” list, along with perfecting bechamel and giving
I’ve met many here in California who think that all good things can be had in our Golden State, where the magic of fresh and local and seasonal cooking is strongest. They’re wrong. Just five years after Alice Waters opened Chez Panisse, a similar restaurant opened in chilly Madison, Wisconsin, called L’Etoile. Just as Waters’ mantra was