8 cups of tender, spicy greens—we used wild cress 8 kumquats, if you happen on some 2 cloves garlic coarse salt freshly ground pepper 6 tablespoons olive oil juice of 1 lemon (and some minced rind too, if there are no kumquats...
Read More½ pound dried Jacob’s Cattle or other local beans 8 cloves garlic ½ teaspoon salt 1 tablespoon olive oil, plus another 2 tablespoons to finish a few sprigs winter savory Cover the beans with at least three inches of cold water...
Read More1 haunch (rear leg) of venison (8 to 10 pounds before trimming) 12 fresh juniper berries 3 cloves garlic 2 tablespoons olive oil coarse salt and freshly ground pepper to taste You can roast the venison in a kettle grill or your...
Read More
16 medium oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1...
Read More
FLATBREAD DOUGH 16 ounces bread flour, about 1/2 teaspoon dry yeast 1 1/2 teaspoons kosher or sea...
Read MoreThis is a simple and surpassingly delicious Palestinian chicken treatment I ate (as often as possible) in East Jerusalem and the Jordan Valley a couple decades ago, and never forgot—moussakhan. I’ve adapted it to use...
Read Moreby Terry Walters EVERY SEASON SHOULD HAVE AT LEAST ONE PESTO. Enjoy this one while you can, because ramps don’t stick around for long. Use it as a spread for sandwiches or grilled bread, as a sauce for tossing with pasta, or as...
Read MoreWant to give some elementary pork-curing a try? The Hainers were kind enough to share their master treatment behind bacon, pancetta, and guanciale. As for acquiring the raw materials, the Hainers say, “Talk to your local butcher...
Read MoreBASIC SAMP, GRITS, POLENTA, HASTY PUDDING, SUPPAWN, MAMALIGA, MUSH, CORNMEAL PORRIDGE, MIELIEPAP . . . The two-pot-method—which was advocated by wise cooks as long as two centuries ago—may seem like a pain to set up, but you...
Read More
Tuna prepared thus ripens in the oil over the course of days, becoming mellow and complex—almost a...
Read More