Sauces & Condiments

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Desserts Sauces & Condiments

Chestnut Marmalade (Marmellata di Castagne)

  With fresh American-grown chestnuts now widely available, more and more people are learning how to prepare and enjoy them. True American chestnuts, once common in North America, nearly disappeared following a devastating blight that swept across the eastern U.S. in the early 20th century. By 1940, nearly all American chestnuts were gone. Fortunately, due to the combined efforts of scientists, botanists, and growers, commercially cultivated chestnuts are back. That’s good news for all of us. Chestnuts, it turns out, are not …

Soba Noodles with Roasted Matsutake Mushrooms
Asian Mushrooms Pasta Salads Sauces & Condiments Wild Foods

Soba Noodles with Roasted Matsutake Mushrooms

It’s already November, well into the fall season. Depending on where you live, fresh produce from your home garden may be done until next spring. Thankfully, there are a few hardy radishes and the last scallions to be harvested from our garden which add some crisp texture, fresh flavors and tangy “bite” to this preparation. With the addition of a few foraged wild mushrooms, it’s enough to make a wonderfully earthy dish, featuring hearty Japanese soba noodles. Soba noodles are made with buckwheat, a …

Appetizers Asian Mushrooms Pasta Sauces & Condiments Soups & Stews Wild Foods

Wild Mushroom Wontons, Three Ways

Wontons are fun. They’re great party food, perfect as appetizers and for special occasions. But wontons are, at their heart, simple Asian comfort food. Wontons have been around in some form for literally thousands of years. Most basic wonton recipes are quite similar (after a thousand years or so, you should pretty much have the basic recipe perfected). Popular as street food in almost every Asian country, wontons have plenty of local variations. While fillings can vary, the basic technique remains …

Rhubarb, Pear & Raspberry Tart
Breads & Baked Goods Desserts Sauces & Condiments Seafood

A Taste of Summer: Two Rhubarb Recipes, Savory & Sweet

Rhubarb has often been called the “pie plant.” It’s true that the unique, tart flavor of rhubarb has made it a favorite in pies, crisps & crumbles, but it’s also a fantastic ingredient in tangy sauces, chutneys & compotes that make a great accompaniment to savory dishes, including meats, fish & fowl. Originally cultivated in Asia over 2,000 years ago for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and …

Chile Colorado with Pork
Meat Sauces & Condiments Soups & Stews

Pork Chile Colorado

If there is such a thing as Mexican soul food, this is it – carne con chile colorado, literally “meat with red-colored chile sauce.” For this year’s Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish. It’s easy to see where this dish gets its name – from the deep, reddish-brown color imparted by the flavorful dried chiles that are it’s most important ingredients. Dried ancho chile peppers are commonly used …

Wasabi Deviled Eggs with Tobikko
Appetizers Eggs Any Style Sauces & Condiments

DEVILISHLY DELICIOUS: Deviled Eggs, Three Ways

Deviled eggs are as familiar to most Americans as apple pie. Certainly, they have been a staple at picnics and family dinners for decades. During the week following Easter, the inevitable surplus of hard-boiled eggs makes deviled eggs practically a requirement in many households. But how did deviled eggs come about and where did they get their curious name? Eggs, of course, have been a source of food for thousands upon thousands of years. The mingling of spices with eggs …

Eggs with Morels & Asparagus with Meyer Lemon Sauce
Eggs Any Style Mushrooms Sauces & Condiments Vegetables

Poached Eggs, Morels & Asparagus with Meyer Lemon Sauce

Morel mushrooms.  Asparagus.  Fresh eggs. What do these ingredients have in common? They’re all traditional spring foods – and they all taste great together. This dish is a great way to celebrate the start of spring (and the end of winter). It’s just the thing for a leisurely weekend breakfast or casual brunch, and while our recipe serves just two, it’s easily scaled up for larger groups of any size. Instead of trying to twist it into some convoluted version …

Cheese Mushrooms Pasta Sauces & Condiments Wild Foods

Malfatti with Wild Mushroom & Truffle Sauce

What’s in a name? In this case, an interesting (and amusing) story lies behind the name of this close cousin to the more familiar gnocchi.  The Italian word malfatti literally means “badly made.” Whimsical names abound in Italian cookery, especially when it comes to pasta.  For example, strozzapreti means “priest choker,” fazzoletti means “little handkerchiefs,” orechiette means “little ears,” and last but not least, farfalle meaning “butterflies.” In this country, malfatti have come to refer to something akin to a …

Buddha's Hand Citron
All Recipes Rubs and Marinades Sauces & Condiments

Buddha’s Hand Citron & Meyer Lemon Marmalade

It’s easy to see where the Buddha’s Hand Citron gets its name. This unusually shaped citron’s most obvious features are the long, slender “fingers” projecting from the vibrantly yellow body of the fruit. No wonder that it’s also known as fingered citron. The other obvious feature of the fruit is its delicious fragrance, which has been described as a cross between a lemon and rose. In Asia, the Buddha’s Hand is often used as a sort of natural air freshener, …

Meat Rubs and Marinades Sauces & Condiments

Brined Pork Chops with Maple-Vanilla Glaze

It might seem counter-intuitive, but brining any cut of meat can make it significantly juicer and more tender. How? The brine increases the amount of moisture in the meat, allowing more of it to remain in the pork as it cooks. While some cuts can benefit from long brining times (up to 24 hours or more), even an hour of brining can produce a markedly moister, more flavorful pork chop. Various seasonings can be added to the brining mixture to …