This is a classic roast chicken—herb-scented and bronze-skinned—that’s been vamped out with crispy mushrooms cooked in the same pan.
Packed with nutrients and powerful flavours, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale.
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.
My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it.
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.