If you need to make a fancy looking appetizer that is surprisingly easy to put together, try this mushroom puff pastry. If you’ve read my pie crust philosophy, you won’t be surprised to learn that I don’t make my own puff pastry either. There are several, very good, ready-made, frozen puff pastry brands, and using one of them makes this…
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Boletus edulis is known by many names: porcini, cep, penny bun, steinpilz, and king bolete, to name a few. Whatever you call it, it is one of the most delicious and desirable edible mushrooms in existence. It’s no wonder serious mushroom hunters keep their special spots secret, checking them every few days during porcini season so as not to miss…
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What can I say about this silky, golden liqueur? That it tastes like summer? That it’s easily made from a common weed that grows from the Arctic Circle to Baja California? That mixed with prossecco it’s the perfect summer aperitif, and poured straight over a single ice cube it’s delicious enough to be dessert? All of these things are true…
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Nobody plants pineapple weed. I’ve never seen seeds for sale. But it’s a welcome sight and smell wherever it crops up, and it crops up everywhere. It grows from north of the Arctic Circle, all the way down to southern California, and across almost the entire country. Pineapple weed grows in lawns, gravel driveways, and neglected spaces. It’s not bad…
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Does this plant look familiar? Lamb’s quarters (aka wild spinach) crops up almost everywhere, in vegetable gardens, playgrounds, sidewalks, and city parks. It’s a highly adaptable plant, growing well in a wide range of environments from the high humidity of NE PA to the high desert of Santa Fe, NM. No matter where it grows, as long as it hasn’t…
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