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May 19, 2009
Recipe Courtesy Troy MacLarty, chef of Lovely Hula Hands.
Troy MacLarty, chef of Lovely Hula Hands, suggests using gypsy peppers of different colors if possible, though any mixture of sweet...
May 19, 2009
Fresh produce makes for fabulous savory puddings
that should be served first, not last.
May 19, 2009
All those butternuts, acorns and hubbards in the produce aisle are meant for more than just soup stock or pie filling.
May 19, 2009
Recipe
1 pound bacon, diced
1 medium onion, yellow or white, chopped
2 tbsp German mustard
2 pickles, German or dill, chopped
2 pounds beef round, sliced ¼ inch thick
Salt and pepper to taste
4...
May 19, 2009
Recipe
This recipe is from Pascal Sauton, chef and owner of the French bistro Carafe. Sauton buys leeks with at least 12-15 inches of white tender shoots and very little green. If the leeks you’ve bought...
May 19, 2009
Recipe
If you can get your hands on a bavette steak Ryan Bleibtrey, Urban Farmer’s sous-chef, suggests marinating it in olive oil, garlic, thyme, salt, and pepper for 1 to 2 days before cooking it. To...
May 19, 2009
Traveling through the Portland area with a forager puts a whole new spin on backseat driving.
“Hey! See all that lighter stuff? That’s chickweed,” says John Kallas, a font of knowledge on edible...
May 19, 2009
Recipe
This dish may sound adventuresome, but nettles are quite mild in flavor. Wear gloves when handling fresh nettles; blanching the leaves will blunt their sting.
INGREDIENTS
1-2 cups of leaves...
May 19, 2009
Recipe
John Kallas recommends combining one or two types of mild-tasting leaves like miner’s lettuce or chickweed with a pungent wild green like mustard and a sour one like sorrel, along with a...
May 19, 2009
In the 1968 movie The Swimmer, based on the John Cheever short story of the same name, crumbling socialite Neddy Merrill, played by a svelte, brooding Burt Lancaster in a snug black Speedo,...
Listing 171 -
180
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