SWEETBREADS WITH BLACK TRUMPETS A LA CREME
SWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
More DetailsSWEETBREADS ARE AMONG MY FAVORITE FOODS. I USUALLY PULL THE LOBES APART AND SAUTE THEM TILL THEY’RE BROWN AND CRUNCHY ON THE OUTSIDE.
More DetailsWHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.
More DetailsRICH AND REFRESHING ARE NOT ADJECTIVES I OFTEN USE IN COMBINATION. BUT WHAT COULD BETTER DESCRIBE THE PAIRING OF RAW SUGAR SNAP PEAS, BLANCHED ASPARAGUS, PARMESAN CHEESE AND [Read More]
More DetailsTHE FRENCH CALL THEM TROMPETTES DE LA MORT (TRUMPETS OF DEATH) AND INDEED THEIR IS SOMETHING OMINOUS IN THEIR BLACK COLOR AND LEATHERY TEXTURE.
More DetailsWHEN I FIRST PUBLISHED THIS RECIPE, IT WAS LATE SUMMER, WHEN BOTH CHANTERELLES AND FRESH CORN WERE IN THE MARKET.
More DetailsWITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE.
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