This recipe is inspired by a Greek Avgolemono (Lemon and Egg soup). It uses a powerhouse of the fungi kingdom – Lion’s Mane mushrooms. Enjoy the flavors – and the health benefits – of this wonderful pre-trick-or-treat stew!
Read MoreThis recipe, Harvest Sideshow, comes from a delightful workshop I attended in 1999 called Jazz Cooking, led by the amazing Twin Cities author and thought leader Leah Skurdal. The essence of the class, explained so beautifully by Leah, is that there are basic flavor and texture groupings in cooking, just as there are basic chord progressions and patterns in jazz. Once we know those groupings and patterns, we can work with them and "riff", playing within that framework.
Read More“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”
Read MoreI love galette as a vehicle for pears because their subtle flavor can get lost in a more complicated dessert. An added bonus — this pastry is so simple to make, especially if you use a premade crust….
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