Vegetables

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Appetizers Salads Vegetables Wild Foods

Warm Fiddlehead Salad with Pistachios and Parmesan

While almost everyone has heard of “fiddlehead ferns,” most people think only of the Eastern fiddlehead, the ostrich fern (Matteucia struthiopteris), as edible. But there is another widely consumed wild fern, the lady fern (Athyrium filix-femina), which grows along the west coast of North America from California to Alaska. Often simply called “Western fiddleheads,” lady fern fiddleheads differ only slightly from ostrich fern fiddleheads in appearance and flavor. Both fiddleheads have a distinctly “wild” green flavor that is often compared …

All Recipes Appetizers Asian Sauces & Condiments Vegetables

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 …

Spicy Sesame Nori Chips
Appetizers Asian Vegetables

Spicy Sesame Nori (Seaweed) Chips

The urge to snack is universal. Humans must possess some primal craving for deliciously crispy, crunchy foods that are too frequently not very good for us. Here’s a terrific snack that will satisfy your inner caveman – and it’s actually good for you. With only 9 calories each, these crisp & spicy nori chips can tackle your snack attack without inflating your waistline. Nori, as dried sheets of edible seaweed are known in Japan, are made from a species of …

Soups & Stews Vegetables Wild Foods

Velvety Chestnut Soup With Wild Mushrooms

This simple, velvety soup with the aroma of an autumn woodland allows the delicately sweet flavor of chestnuts to shine. Fresh chestnuts are a popular staple in fall soups, both on restaurant menus and in the homes of creative cooks. Since chestnuts are a seasonal delicacy and aren’t available for most of the year, it’s a great idea to enjoy them as much as possible now while they’re fresh and at their best. Most recipes for chestnut soup pair them with …

Mushrooms Soups & Stews Vegetables Wild Foods

Wild Mushroom & Barley Soup

When the weather takes a sharp turn toward the cool side, there is nothing more welcome than a bowl of hot, rib-sticking homemade soup.   This hearty wild mushroom and barley soup is satisfying on so many different levels, that it just can’t miss. First, and perhaps most importantly, it delivers a great, big mouthful of robust flavor.  How can something with just a handful of simple ingredients taste so great?  Let’s give credit where credit is due:  it starts with wild mushrooms. Mushrooms are known for their umami, a Japanese …

Poultry Sauces & Condiments Vegetables

Honey Butter-Glazed Chicken with Radishes

The radish is a vegetable that is typically consumed fresh, at least in this country. But in many culinary traditions, radishes are eaten both fresh and cooked. Daikon, the long, white Asian radish, is an important ingredient in many traditional soups, stews and other cooked dishes, in addition to being eaten fresh or preserved in a pickled form. Like other members of the Brassicaceae family, the flavor of radishes is earthy and pungent, frequently bordering on downright spicy. Cooking tends to …

Soba Noodles with Black Lentils, Smoked Bacon and Greens
Asian Meat Pasta Vegetables

Soba Noodles with Black Lentils, Smoked Bacon and Greens

Quick-cooking lentils are probably the oldest cultivated legumes and are certainly among the earliest cultivated plants. Often planted alongside wild wheat and barley by our ancestors, lentils are both highly nutritious and good-tasting. Lentils are generally split into two broad groups: flat, large lentils and small, rounded lentils. While the large varieties are generally more common, it’s the small, varieties that are more prized. Small lentils tend to keep their shape better and have a finer, creamier texture than their …

All Recipes Appetizers Mushrooms Salads Seafood Vegetables Wild Foods

Crayfish with Asparagus and Morels

The flavors of spring are delicate. The first tender emerging shoots and mushrooms usually don’t have the robust flavors of summer’s produce and need careful handling to bring out their best qualities. There are exceptions, of course. The first ramps of the year are thought by many to be the most potent and pungent of the season. But many other wild spring foods – morel mushrooms, fiddlehead ferns, wild asparagus and the like – are best appreciated when lightly cooked …

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” …

Crisp Caviar Spoons Wide
Appetizers Breads & Baked Goods Seafood Vegetables

Presenting… Caviar!

Once the symbol of opulence, caviars & roes are still among the ultimate delicacies, in a league shared only with truffles, champagne and saffron. Not so long ago, caviar could only mean ultra-expensive beluga caviar served with a mother-of-pearl spoon. Today, roe options from other types of fish can still offer an over-the-top experience at a much more affordable price.  With excellent domestic farm-raised caviar readily available, we can enjoy a delicacy that was once reserved only for royalty and …