It is a good thing that growing a cardoon is a low-maintenance endeavor. For months I have watched them sprouting like fountains in my garden, and with only fleeting thoughts I’ve pondered how to eat them. You see, cardoons require some work to prepare: You need to trim the spines, peel the fibers and boil
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
Fava beans are my labor’s love. I am inordinately fond of the chubby legumes, which signal to me that high spring has arrived. They are my transition between the peas of spring and the string and shelly beans that mark the summer’s heat. Fava beans are easy to grow, but do require lots of space
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring home only a few turkeys in any given year, so you owe it to yourself to make a nice broth from the carcass. You can make broth from a skinned or plucked turkey, and you
They say that nothing is new under the sun. And I suppose oregano ice cream has been done by someone somewhere, but at least to my knowledge this recipe exists nowhere else. With good reason, you say? Feh. Walk with me. If you have ever smelled Greek oregano in springtime, on those first warm days
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every season, and I am finding that springtime is a particularly good time for pickles. Instead of suffering in the summer’s heat, with sweat flavoring your brine and forcing yourself up early in the morning to
It is cold today in Northern California, or at least as cold as November gets here. It’s cloudy, too, which always puts me in a mood for soup. For some reason I cannot now recall I’d developed a yearning for winter minestrone, and not just any minestrone: I wanted Nick Peirano’s winter minestrone recipe. I