Just 30 years ago, America’s best chefs had little idea what wonderful foods lay out in the wild, write Connie Green and Sarah Scott in The Wild Table (Viking Studio). Today, foraging enthusiasts are ...
Junipers have found a home in my garden. I use them for flavoring cabbage, sauerkraut, sauces, game (especially pheasant, venison, duck or elk) and pates, terrines and tea. The flavor reminds me of ...
In a medium stainless steel pot, make the brine by combining all the ingredients except for the mushrooms and onion. Bring to a simmer. Add the mushrooms and onion slices, cover the pot, and bring to ...
In this German-style pot roast recipe, beef is marinated in whole grain mustard and cooked in a savory gravy of dunkel beer, ...
Preheat the oven to 325 degrees. Remove the turkey breast from the refrigerator 30 minutes prior to cooking. Season all sides of the breast with salt and pepper, cover with a towel, and let sit for ...
CIVILIZATION has its strong points, but few are more convincing than a beautiful dinner party. Think of it: a sequence of courses strung together like lanterns, happy guests at table, an evening of ...
UP until 1983 I had a problem with alcohol. I thought it was only for drinking. Then I got professional help. I went off to school to train as a chef. The next few months went by in a high-octane haze ...
I am always amazed that animals make it through winter around here. However difficult it seems, native wildlife have a variety of adaptations to surviving winter; knowing where to find food is one of ...
Preheat the oven to 325 degrees. Remove the turkey breast from the refrigerator 30 minutes prior to cooking. Season all sides of the breast with salt and pepper, cover with a towel, and let sit for ...
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