Bursting forth out of leaf packed forest floors at the first signs of spring, morels are a coveted delicacy worldwide. And for good reason. Their firm rippled texture creates pockets that store musty aromas and flavors of the woods. Somehow … Continue reading →
Great big freshly foraged morels greeted shoppers at three Pike Place Market stands last week. The wild mushroom season is on. As beautiful as they were, I chose mine from Foraged and Found Edibles at University Farmers Market because I … Continue reading →
Smashed Spring Potatoes Serves 4 Inspiration First let me just say that the idea of smashed potatoes is not new. It is however an absolutely wonderful way to cook spring white or red skinned new potatoes. Hints Instead of boiling … Continue reading →
Rhubarb Orange Crumble Serves 4 Hint I have always distinguished Crisps from Crumbles by the oatmeal in a Crisp, which makes the topping crisp and crunchy—logical. I have found however that the two terms are interchanged in many recipes. To … Continue reading →
