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Morels: Portrait of a fungus

Described as smoky and mouth-watering, complex, smelling of fresh soil and raw milk, earthy, nutty, meaty, buttery, and decadent, the morel has been used in cooking since time immemorial. This mushroom is as much a sign of spring as robins, flowers, and young lovers. The ancients related morels to the cycles of the moon, using them to predict flushes of the mushroom, when wild bumper crops seemed to spring up from nothing overnight. Read more

Asparagus: Eat like an emperor

Few things bridge the millennia like sensory experience, and arguably nothing provides a fuller feast for the senses than food. The cacophony of the kitchen; the bouquet of fresh ingredients, of open flame and of hard work; the spectacle as food wends from field to fork; the symphonic denouement that is that first superlative bite—such an evocative experience spans the ages. We may never know exactly the smell of Rome’s streets in spring, Read more