Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
Concord grapes are the very same little purple wonders that give Welch’s grape juice its signature flavor. Here’s how to turn those jewels into jam.
I have to admit: Until recent years, I was scared to death of these little things. Are you kidding me: “Prune” in the same sentence with “dessert?” No, thank you. I didn’t get over it until well into my late twenties. And I’m still kicking myself that it took me that long.
You can make this easy, no-cook strawberry ice cream in your blender. (No cooking required!) The hardest part is waiting for it to freeze.
One of my favorite ways to enjoy summer berries is to make sorbet. If you’ve never made sorbet, you may be surprised by how easy it is to do at home. You can’t beat the flavor. Nothing in the supermarket even comes close.
You don’t always need a ton of ingredients to make an absolutely mouthwatering dessert. Blueberry pie is one of my favorite summer treats. A few cups of fabulous, fresh fruit. A little sugar to bring out its flavor. A handful of flour to trap all that luscious juice and thicken it into a syrupy sauce.
This recipe produces classic bread and butter pickles—the kind my mom used to make every summer when I was a little mouse. They’re sweet. They’re tangy. They have…
This is my take on classic Melba sauce, that exquisite raspberry sauce that famed French chef Auguste Escoffier whipped up for his favorite opera singer, Dame Nellie Melba….
No soaking? Only one fry? Start the potatoes in cold (yes, cold) oil? Come on. I had to try it. And man, am I glad I did. Hands down, these are the easiest, most delicious fries I’ve ever made.
The Hungry Mouse
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