DIY black walnut Nocino: A northwoods twist on an Italian classic

Italian walnut liqueur, or nocino, is a centuries-old treat made from unripe green walnuts infused in strong alcohol. It is available commercially, but families used to make their own concoctions, sweetened and spiced to their taste with flavors like cinnamon, cloves, and star anise, ready to be shared during the winter holidays. In Italy, green … [ Read more]

Stoking the fires of Northern food

The Upper Midwest is opting out of coastal culinary trends in favor of flame and smoke The word “provincial” is generally not intended as a pleasantry. It revolves around the idea that there is the center of civilization (Ancient Rome, modern New York, Tokyo, London, you take your pick) and that you’re in a distant … [ Read more]

Wood-fired feasting: Lessons from Chef Camp

In the opening of his book “The Magic of Fire,” William Rubel writes that “firelight infuses everything cooked on the hearth with a touch of magic.” This may be doubly true for the campfire, the outdoor hearth that has been bringing people together at dinnertime since before the dawn of history. It was a love … [ Read more]