It’s important to clean and prep fiddleheads carefully. Take off as much of the brown papery husk as possible and any soft or squishy bits. Wash carefully in several changes of cold water. Steam for 10 to 12 minutes until tender. Discard the water. Chill if not using right away. You can use fiddleheads as …
Recipes from Mom and Pop
Gastronomic happenings around town
Asparagus: the crisp, sweet, earthy taste of spring
Extreme viticulture for extreme climates
Sweet, beery memories. With my head on my pillow I look out my bedroom window, through a gap in the trees, and see the old rotating M sign atop the former Molson Brewery in Oliver.
Outside of the restaurant kitchen