The conventional wisdom that has pervaded the wine-loving community for the past several decades could very well be updated by newer rules that make more sense. But for reasons that are unclear to me, the new rules have never been widely disseminated. One of those old “rules,” in which we talk about serving white wines…
Minestrone in October: An Ode to the Autumn Garden
“Do I taste pears in this?” My neighbor was, shall we say, intrigued. Yes, I did put chunked-up pears in the minestrone we were having on a chilly, fusty early-October night at my place, Owl Feather Farm. I have two century-old homestead pear trees at the farm; they produce palm-sized hard pears, sweet but tempered…
This 3-Cheese White Lasagna Is Pure Comfort
If creamy pasta makes you weak in the knees, white lasagna is going to be right up your alley. You’ve got to try it. Unlike lasagnas made with marinara, here, you won’t find a drop of red sauce in sight. You’ll find layers of hearty pasta, ricotta, mozzarella, Italian sausage crumbles, and an entire pound…
History Is on the Menu at ‘Hemings & Hercules’ Dinners
The first thing you need to know about the “Hemings & Hercules” dinner at Post and Beam in Los Angeles is that it’s an eight-course tour de force of open-air, wood-fire, cast-iron cookery dedicated to two of America’s first celebrity chefs—James Hemings and Hercules Posey. The second thing you need to know is that both…
These Chocolate Chip Scones Will Satisfy Your Cookie Cravings
These chocolate chip scones are the ideal breakfast treat: They’re flaky, moist, and not too sweet. Think of them as a marriage of cream scones and chocolate chip cookies, complete with the tender texture you love in scones and the melt-in-your-mouth chocolate that comes with a great cookie. Serve them warm from the oven, with…
The Family Table: Biscuits and Chocolate Pudding, With a Side of Kentucky Memories
Submitted by Lanie Montgomery, Ohio Biscuits and chocolate pudding might seem like an unusual pairing. But growing up, it was loved by everyone in my family, especially the kids. We had it for breakfast on Saturdays when we would spend a Friday night with my grandparents. It was usually served with a side of fried…
Slow and Steady: Rodney Scott on Going Whole Hog
The first step of cooking a whole hog, says Rodney Scott, “is to get you some patience. Because you’re gonna need it.” Scott would know. The James Beard Award-winning pitmaster, owner of Rodney Scott’s BBQ in Charleston, Birmingham, and Atlanta, has been perfecting the art of whole-hog barbecue for nearly four decades—since he cooked his…
It’s the Perfect Time of Year for a Side of Squash
Roasting butternut squash brings out its inherent sweetness by lightly caramelizing it. I’ve served the roasted squash as is with a drizzle of balsamic syrup or a sprinkling of fresh herbs atop, but in this recipe, I decided to mash it up with a few herbs to bring the flavors together. I like to use…
Wild About Mushrooms: Foraging and Cooking With Fall’s Hidden Treasures
As summer’s sunny days yield to the darkened cold of autumn, forests pop with wild mushrooms. Autumn rains dampen the dense substrate of soil, spent fir needles, and fallen trees that provide the perfect environment for some of the most delicious treasures you can find. Mushrooms may look like singular bodies popping up from the…
Wild Mushroom and Bison Stew
Serve this robust and deeply flavorful mushroom stew over mashed root vegetables for a simple, warming autumn supper. While wild mushrooms, such as chanterelle and boletes, give the stew an extraordinary, rich flavor, you’ll find that it’s equally good when made with the button mushrooms you can find at your local grocery store. If you…
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