Stuffed Leg of Lamb / Great South Bay Duck Ragù / Roasted Mushrooms with Garlic, Chile & Rosemary

Article & Recipe: The California Cook: Stuffed leg of lamb — it's worth the effort

I'm proposing a boned leg of lamb, stuffed with greens, feta and pine nuts. It may be a bit complicated to put together, but the payoff is immense.

Article & Recipe: Duck, Duck, Anchovy

Anchovies provide a hint of ocean air, and juniper berries a marshy hum. Red wine adds heft, and red-wine vinegar cuts the richness

Great South Bay Duck Ragù

Blog Post & Recipe: Roasted Mushrooms with Garlic, Chile and Rosemary

Sauteeing is great — it releases the viscous, gray juices of mushrooms and hopefully bleeds into something else in the pan. But roasted, they become almost chewy, almost crispy on the surface with a golden-brown crust on the tops. If you roast them for a short enough time at a high enough temperature, the mushroom will be still bursting with juice inside, but concentrated in taste and browned on the outside. It’s interesting.

Spinach Feta Pie / Little Quinoa Patties / Easy Chicken Stock

Blog Post & Recipe: Spinach Feta Pie

The original recipe was basically white rice, spinach, feta and eggs, topped with cheddar cheese but for this post I wanted to mix it up a bit.

Blog Post & Recipe: Heidi, well done

One dish that I think serves as great example to Heidi's style is her Little Quinoa Patties. A seemingly humble collection of ingredients, quinoa, eggs, and breadcrumbs, are punctuated by fresh onion, chives, garlic and a grating of cheese. Pan-fried until crusted and golden the cakes get unexpectedly gutsy

Little Quinoa Patties

Blog Post: Stock Convictions

People are unnecessarily afraid of bacteria. Once your stock is cooked, it’s safe to eat. If there was bad bacteria in it, you’d have killed it. Let it cool uncovered (the faster the better; don’t fear bacteria but don’t give them the upper hand). Leave the pot out on the stove top (covered or uncovered once it’s cooled, doesn’t really matter). Bring it up to heat the next day and any bacteria that landed there and began to mulitply (and they multiply with astonishing speed at 90 to 110 degrees F.) will be dispatched well before the stock hits a simmer.

Easy Chicken Stock

Scrambled Eggs / Ramps / Twelve Grilled Cheese Recipes

Blog Post & Recipe: the secret ingredient – how to scramble eggs like tetsuya

And the first thing Australia’s most famous chef demonstrated was the humble scrambled egg ... the most surprising revelation of the evening was the creamed corn.

Article & Recipes: Ravenous for Ramps

Ramps (Allium trioccum) are a member of the lily family, which includes garlic, leeks, and onions ... They occupy a middle ground of flavor, with the sweetness of leeks and the bite of garlic.

Ramp Grits Soufflé ... Ramp Soup ... Ramp Tart ... Roasted Chicken, Ramps, and Potatoes ... Spaghetti with Ramps

Blog Post & Recipes: The Month of Grilled Cheese

But if you want to try a month of grilled cheese madness–or if you just want a few delicious and unusual sandwiches, check out the recipes below.

Cornbread Grilled Cheese with Poblano and Avocado ... Grilled Cheddar and Applie Sandwich with Raspberry Coulis ... Grilled Smoked Mozzarella with Maple-Caramelized Bacon ... Tomato Soup Grilled Cheese (the soup is in the sandwich) ... Grilled Sweet Five-Spice Sandwich ... Grilled Goat’s Cheese with Proscuitto and Eucalyptus Honey ... Grilled Fontina with Proscuitto-wrapped Melon ... Grilled Caprese Sandwich ... Greek-ish Grilled Feta Sandwich with Green Garlic ... Smoky Grilled Cheese with Sopressata and Sage ... Grilled Manchego with Fig Jam and Olives ... Brie and Nutella Grilled Cheese

Spinach

Article/Recipe: Just add Olive Oyl.

Recipes for seedy spinach salad, creamed spinach, and spinach, feta, and pita bread salad.