The World Curries class this week at my cooking school provided the ingredients and inspiration for this cup-o-noodles. The cilantro had turned to black mush. How does it do that so quickly – it’s the worst. The exotic garlic chive flowers remained in excellent condition, happily soaking up water in a vase in the fridge….
Wild Mushroom and Potato Frittata
Bet you think I spent the weekend rambling through the rainswept woods, foraging for mushrooms, and picnicking on moss.I much prefer leaving all that rambling to the professionals. Like Chris and Patty Darrah at Mainly Mushrooms. The fall harvest is in and the selection is staggering. Black foot, cauliflower, hen-of-the-woods, chantarelle, and more. I usually…
Moroccan Preserved Lemons, Harissa, and Ras el Hanout
My students often ask me what my favorite cuisine is and invariably I answer Moroccan. I love the taste triumvirate of the hot harissa, preserved lemons, and complex ras el hanout, all pulled together with the sweet addition of a spoonful of honey. One of these ingredients you must plan for a month ahead…
Fresh Ginger Carrot Soup
Doylestown Farmers’ Market has such elegant veggies. With my local market already closed for the season and a free Saturday, I decided to check out this central Bucks County market. Haven’t been here in years and what a surprising variety of choices, especially my favorite – vegetables! Autumn vegetables are not only beige roots, like…