Directions

1. In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
2. Add lime juice and rosemary. Leave to steep for 3-4 hours.
3. Strain. If necessary, press berry mash against strainer to release liquid.
4. Chill and serve.

Directions

1. In a saucepan, sauté garlic in olive oil.
2. Add remaining ingredients.
3. Bring to a boil.
4. Reduce heat and simmer 15 minutes or until slightly thick.
5. Remove from heat; cool.
6. Place mixture in a blender; process until smooth.
7. Use as sauce over pork, steaks or poultry.

Directions

1. Cook rice.
2. Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
3. Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
4. Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
5. Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
6. Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye -- the dolmas should be ready when the liquid is gone.
7. Drizzle with olive oil and serve with tzatziki sauce.

Directions

In a large bowl, mix flour and beer. Add spices and salt. Let ingredients sit at room temperature for at least one hour before you begin heating your oil.

Directions

Add ingredients to bowl and stir.

Directions

1. Mix in the ingredients from group III in a bowl and set aside.
2. Heat wok to medium high. Add oil and when oil is hot, add onion. Cook until translucent.
3. Add day lily buds and sauté for a minute or two. Add remaining ingredients from Group II and stir-fry for 1-2 minutes.
4. Add Group III ingredients and cook for another minute or two, or until sauce thickens.
5. Serve over rice.

Directions

1. Preheat oven to 350 degrees.
2. Pour stock, wine and soy sauce into shallow ceramic baking dish.
3. Add potatoes, beets, onion and garlic.
4. Roll vegetables until they are wet.
5. Dust with mint, dill, paprika and salt.
6. Roll again.
7. Add pepper.
8. Add pork fat.
9. Bake for 1 hour at 350 degrees.

Directions

1. Bring water to boil in a small saucepan.
2. Drop fir tips in water. Shut off burner.
3. Let fir tips steep covered for 30 minutes.
4. Heat water almost to boiling point and then serve with honey.

Directions

1. At medium-high heat, heat 1 teaspoon of the butter in a pan.
2. Add mushrooms. Cook for 4-5 minutes.
3. Add salt, a sprinkling of tarragon, half the chives, and your greens. Cook for another 2-3 minutes, or until most of the liquid is absorbed.
4. While mushrooms are cooking, crack eggs into a bowl and beat vigorously with a fork. Add water and beat again.
5. In another pan, heat the rest of the butter over a medium flame. Make sure butter covers bottom of pan (if it doesn't, add more).
6. When butter sizzles, add eggs. When edges of omelet begin to turn opaque, add the rest of the chives and the parsley.
7. Add a little salt. (Keep an eye on the heat -- turn down if necessary.)
8. Dump cooked mushrooms and greens onto one half of omelet. Dust with Parmesan cheese and pepper.
9. Begin loosening edges of omelet with rubber spatula. Using spatula, fold egg over mushrooms. Cook until egg is not too runny and serve.

Directions

1. Heat pan to medium hot. Add oil.
2. Add garlic, chile, beans and bean broth.
3. When beans are bubbling hot, add rice and vinegar or escabeche brine.
4. Add salt. (In my opinion, gallo pinto is best when it's fairly salty.)
5. Cook at medium heat until liquid is absorbed.
6. Cook a minute or two longer.
7. Garnish with sour cream, chives or scallions, and cilantro.

Directions

1. Combine and simmer ingredients in Group 1 for 20 minutes.
2. Add the ingredients in Group 2 and boil for 15 minutes, uncovered, while drinking the rest of the beer.

Directions

1. Grind flour. Pour into bowl.
2. Add 2 ½ cups of water.
3. Add 2 tablespoons of sourdough starter.
4. Mix.
5. Put aside until following day.
6. Add 4 teaspoons of salt.
7. Add 2 teaspoons of dry yeast (optional).
8. Mix 300 grams of unbleached white or whole wheat flour into the batter. Let sit for 20 minutes.
9. Knead for 10 minutes, or until silky smooth. (If you have an electric mixer, such as a Kitchenaid, you can use that. If the dough seems too dry, dip your hands in water and then knead.)
10. Shape the dough into a ball and deposit in a lightly oiled bowl.
11. Cover with damp cloth or lid and let rise in a warm place until the dough doubles in size.
12. Punch dough down.
13. Shape loaves. Let rise again until the shaped loaves are almost double in size.
14. Bake in a wood-fired over at 450 for 30 to 50 minutes. (Check at 30 -- if the loaf is getting too dark, cover the outside in foil.) If using a conventional oven start at 425 and cook for 40-60 minutes. (Put a small pot of boiling in with the loaf, and, use a spray bottle to wet the inside of the oven every 10 minutes or so.)

Directions

1. Look for thimbleberry shoots that are just starting to show leaves.
2. Snap shoots off at base.
3. Peel outer skin and discard skin and leaves.
4. Chop shoots.
5. Add shoots to bowl full of miner's lettuce, mint and dried cherries.
6. Toss with balsamic vinegar.

Directions

1. Before you start squeezing limes, put tequila and sugar in a glass and stir vigorously.
2. Rub a lime over the rim of your glasses. Salt rims.
3. Add ice to glasses.
4. Pour margarita over ice and serve.

Directions

1. Preheat oven to 275 F.
2. Peel the potatoes, and slice them lengthwise as thin as possible. I use a mandoline for this, one of those $20 Japanese babies, and cut them about 1 millimeter (1/25th of an inch) thin. In a pinch, you can improvise with a potato peeler; just use it to cut wide ribbons from the spud.
3. Lay parchment paper or a Silpat (silicon baking sheet) on a baking tray. Brush it lightly with oil or clarified butter.
4. Lay the potato slices in rows on the tray, overlapping the slices by about 1/3, to form long, shingled ribbons. Brush them lightly with oil or clarified butter.
5. Bake, rotating after 20 minutes if your oven isn't perfectly even, until the potatoes are a rich golden brown, crisp and translucent. Pale splotches are OK, in fact, they provide for an interesting textural contrast -- a little less crisp, a little chewy. The only trick is to bake them long enough that the paler spots are cooked through and not rubbery, approaching crispness, about 45 minutes. When done, lightly salt them and let them cool a bit on the pan, and serve immediately or store in an airtight container. If they get a little stale, refresh them in a warm oven.