My friend, Rose, said of this sauce, ‘It´s hot but I keep going back to it, ‘ when she first tried it. I think you will keep going back to it too, if you dare make it. Let me tell you why I think so. Do you know the book Salt, Fat, Acid, Heat? Its […]
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I’m not into guilt trips. That’s what New Year’s resolutions are. They make you feel like you did something wrong. And they use guilt to force you into doing something different in the new year. Plus, they set you up. By the end of February or the beginning of March, when all your willpower is
F**k New Year’s Resolutions Read More »
Smothered turkey taco with goat cheese, pickled red onions and celery leaf on a blue tortilla I crave charred turkey tails in spicy barbecue sauce in the summer. It’s fatty and succulent and a bit spicy. Depending on your mood, it’s ideal with a lemonade or a beer. It’s the most perfect dish for a
When I was a kid, I hated peas. My mother would heat up some frozen peas with butter and salt as a side dish. Then, the negotiations would begin. I would start negotiating how many peas I’d have to eat before I could be excused from the table. Then one day, we went to a
My Secret Weapon Spice Blend Read More »
When you think about wild food, what comes to mind? Yes, it can be full of fiber and rustic. But it can also be as elegant and refined as you want. Take watercress, for example. It was served at the first Thanksgiving in Massachusetts. Lewis and Clark regularly encountered it on their journey from Missouri
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Foraging Guide Photo Attributions By This image was created by user Alan Rockefeller (Alan Rockefeller) at Mushroom Observer, a source for mycological images.You can contact this user here. – This image is Image Number 1160155 at Mushroom Observer, a source for mycological images., CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=110870042 By Franck Hidvégi – Own work, CC BY-SA
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