Gary Rhodes, a five-time Michelin-starred chef, provides three new recipes, plus ideas for wine pairings. Wine, he says, "emphasizes flavor in sauces and adds another dimension to your culinary repertoire."
Frying is the cooking method of choice for an expanding list of foods and is even being used for entrees and desserts. Catalan Food & Wine in Houston offers chicken-fried venison, while The Girl & The Fig in Sonoma, Calif., offers zeppole for dessert.
Noodle dishes can easily be adjusted to reflect the seasons. In warm months, ingredients such as tomatoes, peas, basil and watercress can be used to create light and economical meals. Recipes included.
Humble French toast can become extraordinary with some tweaks. One recipe calls for stuffing it with a cream-cheese filling, another for topping it with asparagus and an orange-infused beurre blanc sauce.
The nine-week season for young ramps has begun in West Virginia and will move northward along the Great Lakes and East Coast. The pungent wild leeks can be eaten alone, boiled with cider vinegar and bacon grease, or added to dishes including omelets.