Mostarda of apricot and sweet onion
Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes known as mostarda di Cremona), though I first tasted it much further south, at a restaurant in Siena that offered three varieties at the table.
The flavor of mostarda is a complex …
Hatch chiles are a specialty of the Mesilla Valley area of New Mexico, where a huge festival celebrates the annual harvest and roasting season. In the Seattle area, Alvarez Farms brings the same variety to farmer's markets in early fall. They are most commonly used green, but this time they had a batch of …
I’d been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our garden. My first thought was to glaze them in butter with shallots and preserved lemon. Then the whole plan changed when I was walking past our co-op and spotted a huge bin of beautiful local chanterelles.
Sometimes …
I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.
Bourbon has always been one of Kentucky’s greatest exports. Even in the dark days, there was …
This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren Brown.
Lou is a great guy and quite a character. In fact, one of the first things he demonstrated was how he uses his personality to engage …
Bangladeshi-Style Fried Zucchini
Jeffrey Alford and Naomi Duguid are one of the greatest cookbook writing teams alive today. Their ability to travel the world and fully engage with the people they meet allows them to bring back incredible stories, photos and recipes.
I’ve owned Home Baking: The Artful Mix of Flour and Traditions from Around the World …
My previous spinach and ricotta vegetarian lasagna recipe has consistently been one of the most popular on the site, so I thought I’d share another variation with you. This versions adds layers of thinly sliced summer squash (or zucchini) and portobello (aka portabella, portabello) mushrooms.
The key to making this lasagna great is that both vegetables …
