Kos & Wyn

Francolin Forest Fungi

Chefs Mushroom Foraging Tips Only eat mushrooms you know are safe to eat Respect the environment you are in, and get lost in the [...]

Heffalumps and Woozles

It was one of those “Can you remember?”- days, sitting outside on the porch high up in the Italian Dolomite Alps in Alta Badia, [...]

Where is more than there

This article was originally published on Hein On Wine. Read the original article Wine can be enjoyed in some unusual places! There is Subsix, a bar [...]

Tajine du Maghreb

Braised goat shoulder   1 Goat shoulder (small) 2 large Onions 3 carrots 3 celery sticks ½ bulb Garlic 3 sprigs Thyme 3 tbsp [...]

  • Walla Walla Onion, Pine Mushroom Fonduta
    on 17 October 2019 at 11:00 am

    A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.

  • Marrakesh Express (Mezcal and Pomegranate Cocktail) Recipe
    on 16 October 2019 at 5:03 pm

    Check out this festive fall cocktail, made with mezcal and fresh pomegranate juice, as well as savory harissa for a touch of heat.

  • Sous Vide Poached Eggs Recipe | Epicurious
    on 16 October 2019 at 5:00 pm

    Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy and custardy throughout both the yolk and white. This recipe makes six eggs, but you could use any number of eggs you like! The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

  • Sous Vide Pork Loin Cold Cuts Recipe | Epicurious
    on 16 October 2019 at 4:59 pm

    You run the risk of overcooking pork loin when you sear it in a skillet because it’s prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed environment. The end result is pork that’s juicy and tender that you can use as cold cuts for sandwiches all week long.

  • Sous Vide Rice Bowl Recipe | Epicurious
    on 16 October 2019 at 4:57 pm

    We did it! We wanted to make dinner for one where the cleanup is just washing out a few bags and that’s it. And we were determined to make rice a part of that...but rice was determined to not be a part of it. We cooked so many tiny bags of rice trying to make this work, but the par-boiled nature of Uncle Ben’s, which allows it to cook faster in a sealed environment without getting starchy or gummy, made it the clear winner.

  • Whole Grain Shortbread with Einkorn and Rye Flour
    on 15 October 2019 at 7:14 pm

    These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb.

  • Portugese Stewed Fava Beans
    on 9 October 2019 at 7:08 pm

    Recipe adapted from Chef Abe Conlon and Adrienne Lo at Fat Rice in Chicago

  • Parsnip and Butternut Squash with Flatbreads Recipe
    on 8 October 2019 at 3:46 pm

    Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.

  • Soft Polenta with Mushrooms and Spinach Recipe
    on 8 October 2019 at 3:33 pm

    In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

  • Baked Sweet Potato with Olives, Feta & Chile | Epicurious
    on 8 October 2019 at 3:23 pm

    Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta, and hot Chile pepper. Once they're baked, you can easily keep them in the fridge for days, or you can use them to make a quick, flavorful soup.