During our 2016 Grand Tour, we visited our good friends the Greens in Montreal. One hot sunny day, Giulia took us on a tour of the best of Montreal’s markets including Jean-Talon in Little Italy and Atwater near the Lachine Canal where we bought the ingredients for a killer meal. Check out our review of all the markets we visited and see what we did with the wonderful ingredients.
While walking through the PSU market in Portland this fall, Morgan was inspired by the profusion of mushrooms available. He instantly began talking about putting together the best chicken cacciatore ever using a wide variety of these wonderful mushrooms.
In our upcoming book “Mago Markets & Meals,” each chapter takes you to markets throughout US and Western Europe, providing advice that is based on the unique culture and content of each market region. Calling on our first hand experience and using a series of stories and Mago Tips, we will help you avoid our mistakes, take advantage of our strokes of genius, and in general plan and cook a great meal using the best ingredients found in these markets.
Are you in Barcelona? Then avoid the touristy La Boqueria market off the Ramblas and shop with the locals at Santa Catarina or Sant Antoni markets. Are you in Portland in the dead of winter? Don’t despair. The Portland State University market is open every Saturday summer or winter. Find yourself in the wilds of Northwest Montana in the early fall? Then get a upland game bird license and shop the wide open market of mother nature for grouse. Perhaps that is a bit extreme, but it makes for interesting reading.
In our earlier post entitled “Mess of Collards” we shared the secret of making really tasty collard greens. Well, you can’t really have collard greens without cornbread to soak up the likker. Our cornbread has a different twist, however… it’s gluten free.
How about a mess of collard greens? It’s that time of year when collards are plentiful and there is nothing better with fried trout and cornbread. So here is a recipe that we’ll be including in “Mago at the Market” when it comes out later this year.
We are learning to love grouse hunting in Northwest Montana. This post summarizes everything that we’ve learned to date including the hunt, options for field dressing, the prep and draw. The post concludes with suggestion for how to cook these wonderful birds, suitable sauces, and candidate side dishes.
Morgan has been cooking whole trout with this stuffing for over a decade now. In order to pull this recipe off, though, you need a big trout. Little trout coming out of the river or the pond won’t do. In other words, you need Walter.
Making lasagna with bolognese sauce from scratch is a labor of love. In this post we take you step-by-step with pictures from making the sauce through the assembly. You’ll blow your friends and family away with this recipe.
We share information with our eager readers about Northwest Arkansas’ few stores and the farmer’s markets that have what all good cooks will be looking for.
Of all the things I cook, from scorpion fish soup to huckleberry catsup, the most requested dishes are invariably Marcella Hazan’s. Here’s my tribute to her.