Grouse, Chanterelles and Crispy Corn Mush — This recipe is a variation of one of my go-to dinners: red-wine braised [insert red meat here] over cheesy polenta. The acidic, dark-fruit flavors of dry red wine and hardy herbs complements dark meat well, and
“THE OLD IRANI CAFÉS of Bombay have almost all disappeared. Their faded elegance welcomed all: courting couples, sweaty taxi-wallas, students, artists and lawyers. These cafés broke down barriers by bringing people together over food and drink. Bombay was
Blanching another batch of nettles to freeze. Stick the leaves in gently boiling water to wilt for about 15 seconds and then plunge into ice water to preserve the pretty green color. Before freezing or using, squeeze out moisture like you would spinach.
