Farro salad with chanterelles, fennel, apples and parmesan This is my second take on chanterelles and farro. The first one was a hot entree, with sauteed apples. Today's variation is a salad, with shaved apples, …
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Farro, chanterelles, and King apples Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late summer. Sauteed, they pack a ton of flavor and there …
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Pumpkin ravioli with a simple vegetable broth and white beans I made these pumpkin-filled ravioli after reading Paul Bertolli's astounding Cooking By Hand (which I reviewed last week). I made so many that I ended up …
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Spaghetti with lobster mushroom I found this enormous lobster mushroom at our neighborhood co-op last week. You can see it in the picture at the bottom, next to my 8" chefs knife. It had "ears" but they broke off. The …
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Peeled cherry tomatoes are the star of this show Ever since I read Shuna's post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was …
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Epazote is an absolutely common, everyday herb in many parts of Mexico, Central and South America, but it is barely known in the United States outside of Latin American communities. It is worth your while to track down, …
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