You've never made an apple pie like this! Malcolm's one-crust creation requires a huge pizza pan and a cleaned-out tuna fish can.
Take care to clean your morels well before you fry them up. A salt water bath helps to remove any bugs that may have made a home in your mushrooms.
Zucchini flowers are the most common plant used for blossom harvests. Combine them with broth, light cream, onions, butter and corn for this simple chowder.
This recipe features a North African spice blend of cinnamon, allspice, ginger, cardamom, coriander, paprika, turmeric, cloves and white pepper.
There's nothing out of the ordinary on the ingredient list. The trick with making Rainbow Bakery's Viennese Whirls is how difficult it is to form the cookies.
Leekchi is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.
Raclette is a cow's milk cheese known for its meltability. This recipe features thin slices of raclette layered over charred asparagus.
For this recipe I favor pistachios, but feel free to swap them out for pine nuts or almonds.
It seems only right to serve carrot top pesto slathered on top of the beloved root it sprung out of.
The trick to getting the carrots tender is to par-boil them first. Then they’re pan-fried in a bit of oil.
These are little bundles of baby spruce needles that are soft and tender. The flavor brings all the vitality of a forest bursting forth in springtime.
Garlic scapes are the shoots that grow from garlic bulbs. This recipe offers a simple way to highlight the garlicky stalks.
Use chickpeas to make this thick, creamy dish for a warm, flavorful meal.
Algae was long a part of Irish cuisine. It helped some survive the Great Famine.
Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
You can identify a white pine tree by its clusters of five needles per bunch.
Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests.
Frittatas aren't just for eggs anymore! This recipe adds savory smoked salmon, nutty gouda and plenty of herbs and scallions.
These whole wheat waffles are made with coconut oil and sweetened slightly with pure maple syrup.
Raw cashews not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need to make a roux.