This is an adaptation of a recipe given to me by Stephanie Rosenbaum, a San Francisco based food writer. Stephanie is a vegetarian, and this is her favorite Thanksgiving entrée. The festive combination of wild rice with sautéed vegetables, fresh herbs, toasted walnuts, and dried cranberries tastes great and looks pretty on the plate. The… Read More

Long considered the “caviar of grains,” wild rice is native to North American, and isn’t really a rice at all. The grains are long, slender, and black, with a unique nutty, almost smoky, flavor. They come from a reed-like aquatic plant that not long ago was only found in the wild, but is now naturally… Read More

Once a year I teach a six-week food writing course in Portland, Oregon where I live. I was teaching the course while writing this book and Lisa Morrison was one of my talented students. When she heard about the book she offered to give me her favorite recipe for cranberry relish which included using a… Read More