8/18/20 8/18/20

The Foodist: Winner Winner Chicken Dinner!

A basket of Mom’s fried chicken served cold. Still crunchy good at room temperature, or right out of the cooler.

Jim Bruner 8/2/20 Jim Bruner 8/2/20

The Foodist: Fried Potatoes with Sage

This is an early recipe here at Mezzacello. Really simple and savory and delicious smelling to boot!

7/27/20 7/27/20

The Foodist: Wild Mushroom Pie with Parmesan Crust

7/27/20 7/27/20

Foodist: Minted Peas

7/27/20 7/27/20

Foodist: Chicken or Rabbit Fricassee

7/27/20 7/27/20

Foodist: Perfect Quiche

7/27/20 7/27/20

Foodist: Cured Egg Yolks

7/27/20 7/27/20

The Foodist: Perfect Pan-Roasted Chicken

This is a crowd pleaser and is a great way to make chicken thighs go a long way with amazing style. Fresh and tasty!

5/28/20 5/28/20

Producing Food and Eating as an Art

4/22/20 4/22/20

Don't Turn Up Your Nose to Turnips

Another early The Foodist recipe, but this one has multiple ways to prepare turnips! Enjoy!

4/22/20 4/22/20

Everyone Has to Eat Hostas

Most people think of hostas as decorative perennials or as deer food, but hostas are quite tasty when young shoots show up.

4/22/20 4/22/20

Gathering Food From Unorthodox Sources

4/22/20 4/22/20

Harvesting Wintercress

2/6/20 2/6/20

The Foodist: Blueberry Galette with Rosemary Crust

A delightfully simple savory blueberry and rosemary galette that will impress ANYONE AND sell your house!

1/29/20 1/29/20

The Foodist: Mushroom Bourguignon 2.0

A rare continuation recipe to switch up the Mushroom Bourgingnon recipe from the NYT.

1/20/20 1/20/20

Applied STEM, Not a Meth House

When I tried to bronze chain in oil in our oven and discovered Applied STEM, not a meth house.

1/15/20 1/15/20

The Foodist: Truly Vegetarian Mushroom Bourguignon

This is a delicious vegetarian alternative to beef stew that will make omnivores salivate!

12/29/19 12/29/19

My garden made a Hero Omelet

12/29/19 12/29/19

Adding a Bloom of Flavor

10/20/19 10/20/19

Harvest Time at Mezzacello