I was doubtful about using cacao in a savory recipe, but I have a different idea now that I’ve tried it. In fact, I’ve made this recipe three nights this week. The rich flavor, bitterness and buttery-ness adds a lot to a recipe, and mixed with the almonds and balsamic vinegar, it’s sublime. Plus, cacao is a superfood. Try it and let me know what you think! Continue reading
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“Wildman” Steve Brills’ Stinging Nettle With Tamari and Garlic
“Wild Man” Steve Brills was a professional chef before he took to the wilds of New York to teach people about wild edibles. During my recent interview with him, he passed me this recipe by memory.