Appetizers

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Appetizers Poultry Sauces & Condiments Seafood

Southeast Asian Spring Rolls

This “fresh” spring roll is a classic in both Vietnamese and Thai cuisines. Unlike other spring rolls, this light & lively version is not fried, but is wrapped in a thin, translucent sheet of rice paper. The herbaceaous filling, too, is very refreshing, yet hearty & satisfying. Our version is made with leftover grilled chicken and poached shrimp, but you can use virtually anything you want, including tofu or grilled veggies. Spring rolls are typically served with a sweet-savory-spicy dipping …

All Recipes Appetizers Poultry Rubs and Marinades Sauces & Condiments

Yuzu Pao Hot Wings

These Yuzu PAO Hot Wings will kick your Buffalo Wings’ butt! We’ve been on a quest for the best hot wings recipe in the world for the past several years. If this isn’t it, it’s pretty darn close. After tinkering with the recipe for the past few weeks (a rough job, but somebody has to do it), it’s finally just right. Hot, but not too hot, with a tangy citrus edge and just a hint of sweetness, these wings are …

All Recipes Appetizers Vegetables Wild Foods

Quick Pickled Fiddleheads

Fiddleheads are one of our favorite wild spring foods.  They look cool, but taste even better. In case you’re unfamiliar with them, fiddleheads are the tightly coiled emerging shoots of certain edible ferns, the choicest of which are the ostrich fern (Matteucia struthiopteris), frequently referred to as the ‘Eastern Fiddlehead.’   While there are a number of other edible ferns, the Eastern fiddlehead is arguably the best tasting and probably the most widely available, growing wild across much of the …

Appetizers Cheese Mushrooms Wild Foods

Morel Poppers

Practically everyone has heard of ‘poppers’, the tasty little cheese-filled peppers that can pack a wallop of heat. It’s a fact – they make great party food or appetizers and are as addictive as potato chips. Since fresh morel mushrooms are in season, we thought, “Why not try a little variation on on the “popper” theme using morels?” After all, they’re about the same size and shape as chile peppers – and they taste great when fried. Well, to make …