The inspiration for today’s dish started with some fiddlehead ferns and a bunch of [the first of the season] asparagus. I get excited when I cross paths with an unusual vegetable such as the fiddlehead fern. Fiddleheads are the furled (coiled) fronds of the young [ostrich] fern. They have a mild flavor and tender … Continue Reading
A typical conversation I might have with my mom would go something like this, “Why don’t you make (cook) things that are more mainstream, use ingredients that people are more familiar with?” My answer, “I guess, because, in my little corner of the web, I aspire to get people to step out of their … Continue Reading
There was a recent New York Times article entitled Breeding the Nutrition Out of Our Food. In the words of the Greek physician Hippocrates, who proclaimed them nearly 2,500 years ago (clearly ahead of his time), “Let food be thy medicine and medicine be thy food.” Sadly, studies published over the past 15 years indicate … Continue Reading
Come this time of year, you’ll hear people singing the praises of ramps (myself included, love them; recently took a road trip to Hudson, NY, for a ramp festival); which are also referred to as spring onions, ramsons, wild leeks, and wild garlic. Ramps appear for a short window between late April and May, and … Continue Reading
