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Mignonette
Mignonette is a concentrated vinegar sauce with shallots and black pepper that’s traditionally served over shucked raw oysters…
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Cocktail Sauce
Cocktail sauce is a fairly simple recipe often presented glamorously. Gracing the tiers of a seafood tower or…
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Issue No. 8: Oyster farming in Virginia
This week, Feast and Field is headed to the Eastern Shore in Cape Charles, Virginia, to dive into…
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Cherrystone Aqua-Farms, a Virginia pearl on the Eastern Shore
For the Ballard family, oysters are a family heirloom. The 125-plus-year Ballard legacy has been intricately linked with…
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Rémoulade
Rémoulade is a traditional European sauce typically made from mixing an aïoli or mayonnaise with herbs, mustard and…
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Mini and mighty: A microgreen flavor guide
Although small in size, microgreens provide a large array of intense flavors, vivid colors and tender textures to…
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Edible Flower & Horseradish Chimichurri
Chef Clark Myers of Jackson Hole’s Provisions encourages home chefs to accentuate the flavors of their favorite meats…
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Microgreens with Red Wine Beets & Red Pears
Chef Clark Myers sets quite the scene with this salad, with microgreens stealing the show. Although he utilizes…
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Moscow Mule
Scratch Brewing Company owner, Marika Josephson, says their ginger beer would stand out in a Moscow Mule. She…
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Sriracha Fusilli with Clams & Cherry Peppers
Sriracha pasta starts with farm-fresh chile pepper sauce, says Sfoglini co-founder Steve Gonzalez. He works with Kitchen Garden…