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Grilled Artichokes with Morel-Date Butter
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Grilled Artichokes with Morel-Date Butter

From now on, whenever we cook artichokes, we’ll be finishing them on the grill. A quick trip to the grill transforms the prickly domesticated relative of the thistle into something altogether more subtle and flavorful, with a deep smokey intensity that soars above the simple steamed version. Grilled artichokes are easier to eat, too. Once the artichoke has been steamed, it’s a simple matter to quarter it and pull out the fuzzy inedible “choke” and inner leaves. After grilling, just …

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Truffled Baba Ghanouj

If you like eggplant, you’ll love this fire-roasted puree of the egg-shaped glossy purple fruit. (Yes, like its cousin, the tomato, the eggplant is technically a fruit, not a vegetable.) The name, whether you spell it “baba ganouj,” “baba ganouge,” or “baba ganoush,” is pronounced the same and though there are many variations, it’s all the same dish – a Mediterranean classic with a fantastic smoky-lemony flavor. Our version of the dish replaces some of the tahini, a paste of …

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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” …