Jenny Nguyen-Wheatley

1 week ago | themeateater.com | Danielle Prewett |Lukas Leaf |Jenny Nguyen-Wheatley

Duration 30 minutes Serves 4 Chef’s notes Knowing how to properly sauté fish is something that every cook needs to have in their arsenal. It’s a quick way to cook practically any fish, and with practice, you can perfect the technique so that you get a beautiful golden crust and juicy fillet. This is a really simple recipe that allows fresh-caught fish to shine.

2 weeks ago | projectupland.com | Jenny Nguyen-Wheatley

Who doesn’t love the Chinese-American classic orange chicken? Orange chicken is essentially a variation of the many sweet and sour dishes found in Chinese cuisine, their contrasting textures and flavors irresistible with hot, white rice.  Though some might consider orange chicken to be fast food, there’s no denying that this dish hits all the right notes; it’s crispy, sticky, salty, and tangy. It’s no wonder why this Panda Express menu item is so well-loved.

1 month ago | themeateater.com | Adam Berkelmans |Jenny Nguyen-Wheatley |Lukas Leaf |Steven Rinella

Duration 30 minutes Serves 1 to 2 Chef’s notes This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article. Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier.

2 months ago | projectupland.com | Jenny Nguyen-Wheatley

Pozole is just what you need after a cold day in the field. A hearty Mexican stew of shredded meat and hominy, pozole is either red or green. Red pozole is made with red peppers and has a deep, rich flavor. Pozole verde is made with green peppers and tomatillos and is fresh and bright-tasting. The various toppings add an amazing contrast of textures. This recipe uses whole quail. It can work with various upland bird species, but the oven time will vary depending on the size and age of the bird.

2 months ago | themeateater.com | Adam Berkelmans |Lukas Leaf |Jenny Nguyen-Wheatley |Maggie Hudlow

Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing and it begins dripping water onto your hands, you know you’ve got the good stuff. Since chicken of the woods resembles real chicken so much, it makes a great stand-in for chicken in recipes.