Just 30 years ago, America’s best chefs had little idea what wonderful foods lay out in the wild, write Connie Green and Sarah Scott in The Wild Table (Viking Studio). Today, foraging enthusiasts are ...
In a medium stainless steel pot, make the brine by combining all the ingredients except for the mushrooms and onion. Bring to a simmer. Add the mushrooms and onion slices, cover the pot, and bring to ...
Preheat the oven to 325 degrees. Remove the turkey breast from the refrigerator 30 minutes prior to cooking. Season all sides of the breast with salt and pepper, cover with a towel, and let sit for ...
In my humble estimation, one of the few objects of sustenance possibly more pleasurable than a thirst-slaking beer is bacon. Cue angels singing and bright beams of light suddenly glowing down from the ...
Junipers have found a home in my garden. I use them for flavoring cabbage, sauerkraut, sauces, game (especially pheasant, venison, duck or elk) and pates, terrines and tea. The flavor reminds me of ...
Juniper berries taste like how pine trees smell – sharp, resinous and clean. If you have ever had a gin and tonic, or a traditional martini – as opposed to one made with vodka or sake – you will ...
CIVILIZATION has its strong points, but few are more convincing than a beautiful dinner party. Think of it: a sequence of courses strung together like lanterns, happy guests at table, an evening of ...
You are in for such a treat. This recipe has utterly changed the way I cook pork belly. In truth, I had come across this Norwegian pork rib roast before, as I spent quite a lot of time in Norway when ...
Preheat the oven to 325 degrees. Remove the turkey breast from the refrigerator 30 minutes prior to cooking. Season all sides of the breast with salt and pepper, cover with a towel, and let sit for ...
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