Ian Knauer
Recipes
Tomato and Crab Soup
techniques
A Dutch Baby to Beat the Heat
Building a wood-burning oven helps you take advantage of wood smoke as a flavoring agent and get you out of the kitchen on sweltering summer days.
techniques
And So, I'm a Weed Farmer (No, Not THAT Kind)
I even encourage the weeds, because within the wild tangle there is a hidden gift: purslane.
techniques
A Lobster Roll, Because I Wanted It
Because we live in a small and seasonless world, I went to the store and I bought a lobster this week. And it was delicious.
techniques
Mint Is a Sprawling Tenant
I gather harvest armfuls and make fresh mint tea. I shovel it into tabouli salads. Of course, mint juleps are on constant rotation this summer, too.
techniques
What Goes with the Garden's First Radishes? Pork Fat, Of Course
Radishes abound this time of year. Here's one way to serve them--for breakfast.
techniques
Why You Should Eat Fewer Strawberries--But Not This Time of Year
Ian Knauer writes about life on his farm. This week, he's picking strawberries and shares his strawberry shortcake recipe.
techniques
That Great Chicken House in the Sky
Ian Knauer writes about life on his farm. This week, tragedy at the Knauer farmstead. Upside? Delicious chicken liver sandwiches for lunch.
techniques
Smells like Spring...Garlic
Ian Knauer writes about life on his farm. This week, he's thinning the garlic (who stays? who goes?) and sharing his Spring Garlic Roast Chicken recipe. And it's good.
techniques
Looking for a Legacy? Here's an Easy One
Ian Knauer writes about life on his farm. This week, he plants rhubarb and shares his Rhubarb Compote recipe.
techniques
Watercress, The Green Gift That Keeps on Giving
Ian Knauer writes about life on his farm. This week, what to do with an abundance of watercress? Ditch the usual salad and create this riff on a poor man's creamed spinach.
techniques
For Love and Mushrooms
Ian Knauer hunts for the elusive morel and gives his recipe for cooking the spring mushrooms.
techniques
The Chicks Are Here!
I got a voicemail from the post office first thing Monday morning. "Uhh, hi, Mr. Knauer, uhh... [long pause] ...your chicks are here..."
techniques
Last of the Ketchup, First of the Garden
There is only one more jar of homemade ketchup left in the pantry. It is the end of last summer's bounty and I've been putting off opening it. In fact, back in late February ...
Recipes
Feta Walnut Date Cigars
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
techniques
Become a Better Cook
Here are two recipes to practice the theory of the fat-in-water emulsion (and arguably the greatest sauce on earth): mayonnaise.
techniques
Become a Better Cook
For those of you who want to become a better cook, there's no way to talk about salad dressing without covering one of the greatest mysteries of cooking (and of the world, really): emulsification!
techniques
Become a Better Cook
Last time we covered the basics of modern fire cooking (aka: grilling). Since it's still grilling season, let's focus on one of everyone's favorite all-American summer treats: THE HAMBURGER!
techniques
Become a Better Cook
We have been using the power of fire to cook food for a long, long time. But there are some simple ideas and techniques that will elevate your skills above our Cro-Magnon ancestors, at least culinarily.