If you’ve made as many brownies as I have in my life–and that’s a lot. I mean A LOT. Just ask my hips.–you come to realize a couple things: There are no bad from-scratch brownies.* Seriously, not even the batch that I forgot to add the flour to when I was in middle school, that
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Ingredients 4 large wedges (12 ounces) hen of the woods (maitake) mushrooms ½ cup extra-virgin olive oil Coarse salt and freshly ground black pepper 1 tablespoon white sesame seeds, toasted 2 tablespoons sliced fresh flat-leaf parsley leaves Lime wedges, for serving Directions Preheat oven to 450 degrees. Place the mushrooms in a single layer on
12.09.2008 Helene Dujardin (Senior Editor) When I visited Lisa last year in October, I kept marveling at the coming of Fall, the changing nature of the landscape and the foliage. Those deep reds, perfect greens and deliciously rich golds…they were making me happy and dreamy. She got quite amused by my attitude toward something so
Makes 4 Author Notes This is my burger mix. I bump up the umami just for good measure. It pays handsomely in the end. Make a build your own burger platter with lots of fresh stuff. I like Bibb lettuce, fresh cucumbers, pickles, fat slices of homegrown tomatoes, grilled red onion, cheeses of all kinds
Ingredients:3 cups heavy cream1 cup Chicken Stock1 bay leafSalt and freshly ground black pepper3 lbs. cardoons1 cup grated gruyere
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IngredientsMakes about 2 cups4cups unsweetend pear juice*4pounds firm but ripe Bosc pears, peeled cored, cut into 1-inch piecesPinch of salt1vanilla bean, split lengthwise in half34-inch-long fresh rosemary sprigs1teaspoon balsamic vinegarPreparationStep 1Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes. Add pears and pinch of salt; return to boil. Reduce heat
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