Three days. 45 courses. A year in the making.

And fish, game, and entrails from all across America.

Those are the main ingredients in The Scavenger's Guide to Haute Cuisine, hunter/gatherer and uber-outdoorsman Steve Rinella's book about his yearlong attempt to honor Auguste Escoffier, his cu... More>>

They're not from Jerusalem, and they're not artichokes. They're North American tubers: mildly sweet, lightly nutty, and 100% excellent.

What: Jerusalem artichokes (a.k.a sunflower chokes and sunchokes)

When: November - February

How: Peel, then slice and toss in a salad. Or boil until tender (rou... More>>