Journal

18 Jun 2019 “Nothing excites me more about spring than seeing my favorite produce starting to pop up all around me— literally! From mushroom hunting morels on the south facing hillsides, to foraging ramps and fiddleheads in the woods, and even to snapping off fresh spears of asparagus just as they emerge from the soil after a long and dreary Midwest winter,” Jessie Woodward says. She explai...

A spatchcocked chicken is ideal for weeknight cooking, giving you all the flavor and parts of a whole roast chicken in nearly half the time. To spatchcock a whole chicken, cut along one side of the backbone with sharp kitchen shears, starting at the tailbone and ending at the neck, until the chicken opens. Repeat on the other side until the backbone is free. (Discard or save for making stock). Now the interior of the breastbone is exposed. Use...

Skillet Cornbread 2 1/2 cups fine stone-ground cornmeal, such as Geechie Boy 1 teaspoon coarse kosher salt 1 teaspoon baking soda 1 teaspoon baking powder 2 cups whole-milk buttermilk 7 tablespoons (3 1/2 ounces) unsalted butter or bacon fat 1 large egg, beaten Serves 6-8 Instructions ...