
Don’t throw away those Shiitake Stems
Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems
Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems
The nutty nose, apricot preserves with orange citrus and a salty finish paired well with the sweet, smokey carrots and lemony walnut gremolata. Continue reading Pairing Food with Sicilian Orange Wine
I began seeing fresh lemon verbena at the Cooper Young Community Farmer’s Market several weeks ago. This powerfully fragrant herb accents some of my favorite hand soaps, I thought at the market, but I couldn’t figure out what to do with the herb in the kitchen. Intimidated, I put off experimentation until my friend David Siefker offered me some of this pungent herb from his … Continue reading Braised Chicken Thighs with Lemon Verbena