Fresh chickpeas are tender and subtly nutty, and have the mild green flavor of spring. They make an ideal snack or hors d'oeuvre.
From the markets of Helsinki to the dining rooms of seaside inns, this country knows the meaning of "eat local." An itinerary of urban and rural highlights. Slide Show
From yellow and red to tan and brown, the many flavors of this fermented soy paste can transform it from health-food bore to versatile pantry staple
This earthy broth is a quick, vegetarian substitute for meat broths. It makes a wonderful base for impromptu soups.
Rye and smoked fish define this country's homey cuisine, as does porridge so good you'll wish you were Goldilocks
In Finland, locals eat this porridge as is, or with a spoonful of intense fruit preserves or local honey
This no-longer-hard-to-find citrus makes for a tart but mellow dessert filling or lemonade. Just ask Martha Stewart.
This classic lemon curd is basically a custard made of egg yolks, sugar, and lemon juice, and enriched with butter until it resembles a thick jam
This country bursts with salmon, berries, and other truly wild foods. And foragers' rights are protected by law. Slide Show
Fortified with pork fat, coriander, allspice, and pepper, these chocolate "cakelets" are smoky and complex
Mixed with some salt and a pinch of sugar, this recipe makes a great dry rub for beef, lamb, pork, and game.
Rendered fat lends marvelous flavors to all kinds of dishes. Keep it in jars in the fridge for your convenience.
Adding some smoky bacon fat to the batter gives these small chocolate cakes complexity and resonance.
Fried potato slices transcend their humdrum image with toppings like Robiola cheese or smoked fish.
Although they are a bit of work, homemade potato chips are well worth the effort: they're wonderful with just about anything.
For heartfelt presents, skip the mall and give friends tasty food items that are easy to make. SLIDE SHOW I
You can improvise endlessly on this formula, devising unique combinations of chocolates and flavorings to embellish the chocolate.
Roasting blanched almonds very slowly insures that they remain crisp for several weeks. In addition to bundling them with bottles of bone dry manzanilla sherry like La Gitana as gifts, I often serve the combination when friends drop by for cocktails.