With the onset of summer comes also a bounty of strawberries. Add to those berries a bit of sugar and plenty of sunlight, and you have a strawberry jam recipe fit for the season's best mornings — with a slice of good toast, of course.
When searching for ingredients to cook with, Irish chef Darina Allen sometimes has only to make a short trip — to her yard. There, she's sure to find a constellation of bright yellow dandelion flowers.
"Where other people see weeds, I see dinner!" she says.
Allen's the founder of the Ballymaloe Cookery School and an advocate of organic farming. She says that with a quick transplant from the yard to the kitchen, the humble dandelion might shed its bad rap.
In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.
In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.
Cowgirl Creamery also put out its first cookbook in late 2013.
Edward Lee thought he knew sauerkraut. The chef for the Louisville, Ky., restaurant 610 Magnolia, grew up in New York City, a place where sauerkraut means one thing: "sidewalk hot dog carts — cheap, bad, overboiled sauerkraut on top of awful kosher hot dogs," he says.
He loved it, as any native New Yorker might, but it was sauerkraut -- boring, safe, standard.
Many years later, after Lee moved to Kentucky, he had a sauerkraut surprise at his then-fiance's house. When she broke out a jar of her mother's homemade sauerkraut, he didn't expect too much.
Originally published on Thu April 24, 2014 6:10 am
Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.
There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.
The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.