Giveaway: Nourishing Traditions, Wild Fermentation
We have a winner! Congratulations, Katie @ Kitchen Stewardship! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days. Thank you all...
View ArticleLevant Summer Salad
Lebanon, Iraq, Israel, Jordan, the Palestinian territories, and Syria.. the Levant describes, traditionally, the Eastern Mediterranean at large, but can be used as a geographical term that denotes a...
View ArticleConchiglie al Formaggio
Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage.. 1 1/2 cups conchiglie pasta, cooked and drained 1-2 spring onions, sliced or...
View ArticlePan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace
The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs...
View ArticleOca du Pérou
Traditionally cultivated throughout the Andes (Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, and Venezuela), oca (Oxalis tuberosa) is an annual plant that overwinters as underground stem tubers....
View ArticleChicken-fried Venison with Cream Gravy, Sage and Bacon
A twist on the chicken-fried steak familiar throughout the South (likely first introduced to Texas as Schnitzel by German immigrants in the 1800’s) , this decidedly delicious comfort food favors lean,...
View ArticleCaribbean Goat Curry
A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes. Scotch bonnet peppers and Caribbean curry...
View Article
More Pages to Explore .....