Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
Sunchokes do not store well either fresh or cooked. Fresh ones keep for about three weeks in a paper bag in the fridge, cooked ones not more than a couple of days. Dried and ground into a flour they become a useful staple.
Join us for a week of hands-on food craft classes and food tourism in Italy's culinary heartland, Emilia-Romagna. Forage for porcini mushrooms, make a local conserve and hand-rolled pasta, attend a white truffle festival and more!
A quick and easy mustard recipe to serve with sandwiches, especially corned beef, both traditional and slow-cured. A little mustard powder, a little Worcestershire sauce, 10 minutes to develop flavor, and you’re done.
Tim Graham of Chicago's Travelle calls the slow-cooked Bengali condiment "ketchup with a lot more going on." Toasted cumin, coriander, mustard, turmeric and chili powder "come together into one flavor that's both fruity and funky," he says.
Rhubarb is the darling of spring. These sour stalks are techincally a vegetable, but their tart taste lends them to applications more common with fruit. What can you do with it? What can't you do? Here's a whole bunch of ideas.