Huckleberry Crisps

Ingredients

6 tbsp. plus ½ cup sugar

6 tbsp. flour

¼ cup rolled oats

¼ cup packed light brown sugar

¼ cup chopped walnuts

1 tsp. lemon zest plus 2 tsp. lemon juice

¾ tsp. vanilla extract

½ tsp. kosher salt

¼ tsp. ground cinnamon [Read more…]

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The clams’ natural juices, flavored with saffron, make a wonderful broth; a drizzle of basil-scented tomato oil enhances the flavor even more. [Read more…]

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INGREDIENTS

2½ cups all-purpose flour

1 tsp. kosher salt

1 tsp. sugar [Read more…]

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Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers’ market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired. [Read more…]

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The cliché, in this case, turns out to be true: Biscuits benefit from TLC. Peacock recommends White Lily flour, one of the lightest available, along with lard for a flaky texture so fluffy and airy that the biscuits almost float off the plate. One bite may well move you to tears—either with memories of your southern grandmother, or with regret for not having had a southern grandmother. [Read more…]

Bouillon de Champignons Comme un Cappuccino

Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative “cappuccino”, a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. [Read more…]

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This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it’s just al dente allows it to soak up plenty of the creamy sauce. [Read more…]

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Food Sticky Notes

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