Shake up a pint of classic vinaigrette once a week or so, and stick it in the refrigerator until you need it. It takes about seven minutes and makes a bright, fresh green salad an immediate possibility any night of the week.
Fall is a great time to forage Chicken of the Woods mushrooms. The bright orange fan shaped mushroom grow like frilly shelves from the side of trees and stand out like a flag. I love to cook with Chicken of the Woods because they taste like chicken!
What I love about Pontack Sauce is that it doesn’t have any added sugar, it keeps forever, and has a nice tangy flavor reminiscent of Worcestershire Sauce– but with berries. It’s fairly simple to make, and goes really well with game meats.
Salumi lovers unite! Prosciutto is a favorite of many with the best coming from Italy. But did you know that prosciutto can be made with lamb as well? Follow along with this step-by-step guide to making this delicious cured meat in your own home.