tangy

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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 …

Pawpaw curd pave with meyer lemon and huckleberries
Breads & Baked Goods Desserts Tips and Techniques Wild Foods

Dreamy creamy, spreadable pawpaw curd

If you’re a fan of pawpaws, you’ve probably eaten your share of the fresh fruit in season. But what about the rest of the year? Pawpaws are notoriously hard to store for more than two or three weeks in the fridge, and if unrefrigerated, the large, oval fruits ripen quickly and must be eaten within a few days. The answer?Pawpaw curd, another fantastic way to preserve the exotic flavor of pawpaws – practically indefinitely. Fruit curds are a mixture of …

Poultry

Grilled Balsamic Chicken Wings

  The genius of this recipe lies in its simplicity. There are really only two important ingredients here: chicken wings and balsamic vinegar. There are a couple of caveats, however: first, use fresh, not frozen, chicken wings. We’ve tried both and there is a noticeable difference. Second, use a good quality balsamic vinegar – an authentic balsamic from Italy, not a cheap, bargain-aisle imitation. A six year old balsamic is perfect; anything fancier would be wasted. Our favorite is a …

Earthy Delights Rhubarb Fool
Desserts Vegetables

Rhubarb Fool

  You may be disappointed to learn that the whimsical name of this charmingly simple dessert has nothing to do with foolish persons. Instead, it comes from the French word foulé, meaning “to press,” a reference to the mashed fruit most often used to flavor it. The English claim the concoction as their own, although the French name implies that it may have started elsewhere. But the origin of the name is irrelevant; what’s important is the delightful combination of tangy fruit and …

Meat Sauces & Condiments Wild Foods

Pork Loin Chops with Peppered Maple-Mustard Glaze

Savory. Succulent. Tender. Sweet. We’re talking about pork, but not just any old cut.  We’re talking about thick-cut boneless pork loin chops, in our opinion, one of the best and most flavorful cuts of pork.  Boneless pork loin is essentially a pork loin chop without the bone. When you de-bone a whole pork loin, you end up with baby back ribs and a boneless pork loin.  Pork loin chops are easy to cook, they’re big, meaty and tender – and …