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Bring the flavor of fall to your mustard: gingerbread-spiced mustard. You can buy it or make it. French brands such as Pommery make it, and you can find it on Amazon. Its French name is Moutarde au Pain d’Epices: moutarde (moo-TARD) is mustard and pain d’epices (pan day PEACE) is gingerbread. Gingerbread is one of…
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Some foodists* like a bottle of wine as a gift. But they might like a bottle of fine olive oil even more. Or a bottle of the best maple syrup or barbecue sauce. We have favorites for the latter two, just in time for Father’s Day gifting. MAPLE GUILD BOURBON BARREL MATURED MAPLE…
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[1] Pickled beets and blueberries on goat cheese crostini (photo courtesy Rick’s Picks). [3] Pickle radishes and layer sour with spicy (here’s the recipe from Simple Delicious Food). [2] Pickle any fruit or vegetable you like (photo courtesy Typhoon). Basic pickling is easy (here’s how). But if you want ideas on how to layer herbs…
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[1] Head to the farmers market to pick up wild ramps. Or, if you live in the eastern U.S. near mountains, pick your own. They grow in rich, moist, deciduous forests, from North Carolina and Tennessee as far north as Canada; and west to Missouri and Minnesota (photo courtesy Rick’s Picks). [2] Wild ramps at…
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[1] Green Goddess dressing for the salad, with a main of flank steak. Here’s the recipe from Cooking Light. [2] The salad dressing is also a dip. Here’s the recipe from Martha Stewart. [3] Even a simple lettuce salad gets a lift from Green Goddess. Here’s the recipe from Williams-Sonoma. Springtime makes us think…
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