Issue 172

Smoked Potatoes with Fenugreek-Whey Sauce, Tasmania

Smoked Potatoes with Fenugreek-Whey Sauce

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

Beef Cheek and Stout Pie with Stilton Pastry

Beef Cheek and Stout Pie with Stilton Pastry

Seared Octopus with Fennel Pollen and Smoked Paprika, Tasmania

Seared Octopus with Fennel Pollen and Smoked Paprika

Fermented Bloody Mary, Tasmania

Fermented Bloody Mary

Seared Snapper with Nettle Sauce, Tasmania

Seared Snapper with Nettle Sauce

Honey-Nut Tart with Chocolate Rye Crust, Late Winter Feast

Honey-Nut Tart with Chocolate Rye Crust

Wild Rice with Dried Cherries (February 2015)

Wild Rice with Dried Cherries

Kumquat-Glazed Cornish Game Hens with Bacon, Late Winter Feast

Kumquat-Glazed Cornish Game Hens with Bacon

Juniper Berry-Crusted Rack of Venison with Mostarda

Juniper Berry-Crusted Rack of Venison with Mostarda

Smoked Trout, Rutabaga, and Microgreen Salad, Late Winter Feast

Smoked Trout, Rutabaga, and Microgreen Salad

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts, Late Winter Feast

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

Wild Mushroom Bread Pudding

Wild Mushroom Bread Pudding

Country Ham Danish

Country Ham and Red-Eye Gravy Danish

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Blueberry Quinoa Pancakes with Lemon Crema, Breakfast

Blueberry Quinoa Pancakes with Lemon Crema

Cauliflower and goat cheese souffles

Cauliflower and Goat Cheese Soufflés

Charred Cauliflower and Shishito Peppers with Picada Sauce

Charred Cauliflower and Shishito Peppers with Picada Sauce

Chablis Three Cheese Gougeres

Three-Cheese Gougères

Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter

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