A great recipe for grilled trout with yellow beans and grape shoots from Peter Minakis, via Kalofagas.
Posts Categorized: aromatics
There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »
A new twist on a classic tart, try adding some rose water or steeping rose petals in the pastry cream, via NYT.
Michael is taking a break from the blog for 10 days. He remains, he says, “very grateful to the readers and especially to the commenters who have offered so much great thought, information, skepticism, and humor.” He hopes to be back a week from Wednesday, provided he does not lose his way, and until then is reposting some of the posts other readers have found useful. — Emilia Spatchcocked Turkey Originally posted July 1, 2011 My daughter was born 16 years ago, June 4th, a Sunday. Two weeks later was Father’s Day. Having never been a father on Father’s Day, I took it easy. I’d finished the manuscript of my first book but hadn’t heard from my editor (I forget nothing, Bill!); I had no prospects and we were near broke. I grilled a turkey. Read On »
Add a fun new classic dish to your summer repertoire paella, via NYT.