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Pawpaw chutney with goat cheese
Sauces & Condiments Wild Foods

Pawpaw Chutney: the Tangy Condiment Major Grey Wishes He’d Invented

We’ve been looking for a good pawpaw chutney recipe for a long, long time. As large, sweet and tasty as it is, the North American fruit with the scientific appellation Asimina triloba would seem to be the perfect candidate for the tangy and spicy Indian condiment. Sure enough, a quick internet search will turn up many likely recipe candidates, but a closer read will reveal most of them to actually be papaya chutneys (apparently, the word “pawpaw” is synonymous for …

Fresh Chanterelle Mushrooms
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Chanterelle Confit

Confit: Anyone who has the vaguest interest in food and cooking has probably heard this word used (and misused) more than a few times. Many people, even experienced cooks, may be a little hazy about the meaning of the term.  Is it a dish or a cooking method?  Is it French or, heaven forbid, “fancy?”  Does it make you feel uncomfortable and ignorant when your food snob friends use it casually in conversation? Let’s see if we can clear up …

Ingredients for chanterelle-apricot mustard
Sauces & Condiments Wild Foods

A Taste of Summer: Chanterelle-Apricot Mustard

This mellow mustard tastes like pure, sweet summer sunshine. It’s got that keen mustardy kick that every good mustard should have, but the bite is tempered with sunny sweetness of apricots and complex, nutty notes of chanterelle mushrooms. The familiar fruity-floral flavor and aroma of chanterelle mushrooms is often compared to – and paired with – apricots. The chanterelle’s distinctive flavor intensifies when the orange-yellow mushrooms are dried, becoming deeper, darker, richer and toastier. Here’s the tricky bit: dried chanterelles …

Appetizers Sauces & Condiments Vegetables Wild Foods

Steamed Artichokes with Ramp Aioli

For the uninitiated, cooking – and eating – an artichoke may seem like a daunting task. The prickly, tough-textured outside of the artichoke doesn’t seem particularly appetizing at first glance. After all, the artichoke is a close relative of the thistle and shares many of its characteristics. But beneath the leathery leaves of the artichoke lies a tender treasure – the sweet flesh that covers the base of each leaf and, best of all, the large meaty base or “heart” …