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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 …

Grilled Artichokes with Morel-Date Butter
Appetizers Mushrooms Sauces & Condiments Vegetables Wild Foods

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 …

Salads Sauces & Condiments Seafood

Grilled Tuna with Balaton Cherries, Sweet Onion and Arugula

What’s the first thing that comes to mind when you think of tart cherries? Cherry pie? Cherry cobbler? Cherry jam? Think again; a juicy grilled tuna steak might not seem to be a likely pairing for fresh cherries, but the lively flavor of the Balaton cherry is big enough to take on the job. A meaty fish like tuna (or for that matter, salmon, halibut and cod) cries out for a generous dash of acidity to balance all that oily …

Hungarian Cherry Soup
Appetizers Salads Soups & Stews

Cherries Tart, Cherries Sweet: Two Refreshing Summertime Recipes for Cherry Lovers

Cherries are the fruit of summer.  First to appear are sweet cherries, large crisp globes of juicy flesh, perfect for eating fresh by the handful.  A few weeks later, tart (or sour) cherries arrive, bringing with them a frenzy of pie-baking, canning and freezing.  There are literally dozens (perhaps hundreds) of cultivars of both sweet and tart cherries, many well-known, others grown only in the small towns and hamlets where they’ve been nurtured in obscurity for centuries. Tart cherries are …

Pan-Fried Bread & Sausage with Garlic, Tapas Style II
Appetizers Meat

Pan-Fried Bread & Sausage with Garlic, Tapas Style

In Spain, appetizers are taken very seriously. Spanish tapas, the ubiquitous small plates found in every taverna and dining place, are numerous and varied. With literally hundreds of variations, Spanish tapas are colorful and robustly flavored, full of the bright and bold tastes of the sun-drenched countryside. Like most Spanish tapas recipes, Pan-Fried Bread & Sausage with Garlic uses just a handful of ingredients, each with a bold flavor that stands on its own, yet harmonizes perfectly with the others. This simple, …

Ramp Biscuits with Ramp and Jowl Bacon Gravy from Above
Breads & Baked Goods Meat Sauces & Condiments Wild Foods

Country Comfort: Ramp & Jowl Bacon Gravy

It’s not surprising that most classic recipes are built on the solid foundation of good old-fashioned country cooking. Ramp and Jowl Bacon Gravy is insanely good over hot, homemade biscuits (check our recipe for Ramp Buttermilk Biscuits), but would be equally at home gracing a roasted veal chop in a fancy white-tablecloth restaurant. No wonder that down-home ingredients like ramps have found their way onto the menus of so many upscale dining establishments! A spoonful or two of this rich, …

Ramps laying on a green platter
Sauces & Condiments Vegetables Wild Foods

Ramps: America’s Love Affair with the Smelly (But Addictively Delicious) Wild Leek

Over the years, many North Americans have come to know and love the lowly wild member of the onion family known as the “ramp” (Allium tricoccum). Why? Ramps possess an unmistakable flavor and powerful aroma that immediately announces their membership in the widespread onion family (Alliaceae), but which is, at the same time, absolutely unique. Ramps, or wild leeks, as they are commonly known in the northern part of their range, have earned their place in the lore of the …

Meat Sauces & Condiments

Ramp Chimichurri

It’s now officially spring, and while winter weather is still hanging on across much of the country, we can’t help but anticipate warmer weather and all the wild spring bounty that comes along with it. Fresh ramps, or wild leeks as they’re known in the north, are beginning to shoot up and should be ready for harvest in a few more days, but in the meanwhile, we’re satisfying our cravings with plump, mellow ramp bulbs that were frozen at the …

Pan-Fried Bison Steak with Morel & Ramp Bordelaise Sauce
Meat Mushrooms Sauces & Condiments Wild Foods

Steak with Morel & Ramp Bordelaise Sauce

The quickest, easiest and – some would say – best way to cook a steak is to pan-fry it. Certainly, this is an attractive option in the depths of winter, but the results are exceptional enough to make it a preferred method year round. After a quick sear on both sides, the steak can be cooked to perfection in 10 minutes or less without all the fuss and mess of a broiler or grill. With the steak right there in …

Poultry

Black & White Garlic Chicken

Inspired by the classic 40 Clove Chicken, this amazing slow-cooked casserole of falling-off-the-bone, garlic-scented chicken is worth the wait. Yes, we actually used 40 cloves of garlic in this dish – 20 cloves of regular, every day fresh garlic and 20 of the startlingly ebony-colored black garlic. In case you’re unfamiliar with the stuff, black garlic is not a new strain of garlic; it’s created by fermenting whole heads of normal garlic in a carefully controlled environment of heat and …