Delicate and delightful, sorrel takes front stage.
"They can also be lightly sautéed, though the leaves will lose their leafy nature and succumb to a saucy consistency. "
Food Philosophy
There is more than umami to mushrooms.
"Wood ear mushrooms have a firm, gelatinous texture that are a far cry from the gentle give of a button mushroom."
Culinary Spotlight
An interview with Chef Carrie Nahabedian of Chicago-based Naha.
"The benefits of cooking with local ingredients is ...the richness of the soil, the sunlight and natural wholesomeness of the product."
Ask Chef
Caring for cast iron. "Properly seasoned pans turn darker with age, and a well-seasoned cast iron piece can certainly last multiple generations"
White on Rice Couple Todd and Diane share adventures in home cooking, garden and travel, all beautifully illustrated with their own professional photography. "Open to feeding both inside and outside our cultural comfort zones, we believe food holds few boundaries; so long as we understand and give respect/recognition to it’s origins. "
