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Recipes and Stories

6 April 2018: Stir-Frying Asparagus

Southern-style Stir-Fried Asparagus with Country Ham and Scallions

The lovely thing about the tender new produce of spring is that it doesn’t ask for much in the kitchen, but practically begs for quick, light treatment. And nothing is quicker and lighter than stir-frying.

Most of us automatically associate stir-frying with the ancient cuisines of China and South-East Asia. But it’s actually a basic, almost universal technique (essentially the same as sautéing) that’s found in most of the world’s cuisines well beyond Asia, including France, Italy, and the Middle-East.  Read More 

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5 November 2013: Chanterelles and Country Ham

Sautéed Chanterelles with Country Ham and Cream, spooned over old-fashioned sautéed grits cakes

Mushrooms in cream are surely one of the world’s great gastronomical inventions. And when a little dry-aged country ham and bit of fresh thyme is added to the mix, they lend a lovely autumnal fragrance and depth of flavor that enhances even the mildest of fungi. The combination is the perfect way to bid farewell to the all-too-brief season for chanterelles. Read More 

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