Quail isn’t something we cook often, but it’s a great bird to add to your repertoire. It’s quick and easy to cook, and it looks very impressive on the plate. Although there are many components to this dish, much of the prep work can be done ahead of time. For a different springtime presentation, the quail and rhubarb essence would also be fantastic with grilled Hadley grass!Read More
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While we enjoy the healthy glow a fresh vegetable juice gives, sometimes we want something a little more bracing. This sophisticated cooler shows off the complex flavor of Blake Orchard Juicery’s Clean Buzz (beet, pineapple, celery, and ginger) and gives it a kick with tequila (save the anejo for sipping; a silver tequila is fine here).Read More
This salad is a great way to showcase fresh mushrooms. We used large oyster mushrooms in our version, but you can use shiitake, portobello, or even crimini or button mushrooms in a pinch. There are a few components to this dish, but the lentils and dressing can be made several days ahead.Read More
The recipe, courtesy of Julia at Mycoterra, produces a sweet-salty glaze that is perfumed with the fragrance of shiitake mushrooms. This recipe can made several days ahead. Slather it on chicken, fish or tempeh before roasting or broiling. For a quick supper, toss it with rice noodles and shredded greens and top with a fried egg.Read More
Chef David of The Alvah Stone says, “This recipe takes the best Chinese condiment and the best Thai condiment. I am also including our bacon recipe as good bacon is part of it. XO traditionally uses dried scallops and Chinese sausage instead of bacon. But, the bacon just tastes better and we always have it.”Read More
This recipe is adapted from one by Chef Jon Adler of Franny’s in Brooklyn. It’s the perfect setting for early spring carrots. If your carrots come with their tops on, save them and use the greens as you would parsley.Read More