Brett Laidlaw
Brett Laidlaw is the author of the book and the blog Trout Caviar and the author of Trout Caviar: Recipes from a Northern Forager.
Latest Contributed Stories
May 17, 2013
Ramps
Each spring, ramps inspire the breathless praise and devotion of foodies and foragers. Writer Brett Laidlaw explains the appeal of this wild edible.
February 28, 2013
Roots of Winter
These late winter days before the dawn of spring are rough on the local seasonal eater. Commentator Brett Laidlaw has some suggestions to liven up the winter table.
December 21, 2012
Fowl for Christmas
Turkey is a traditional holiday meal choice. But writer Brett Laidlaw wonders if perhaps we should consider another kind of holiday fowl. Recipe: Duck Confit Confit was originally a method ...
November 14, 2012
Choucroute
When the leaves fall and the temperatures drop, our meals tend to get hearty, rich, and warming. Today, commentator Brett Laidlaw introduces us to one of his favorite fall meals.
November 14, 2012
Recipe: Homemade Sauerkraut in Jars
This is a simple method for homemade sauerkraut in small batches. Instead of committing to a big crock full of kraut, here the cabbage is fermented in quart jars. The ...November 14, 2012
Recipe: Braised Sauerkraut
Serves 4 to 6 Humble ‘kraut simmers to magnificence with wine, stock, bacon, and aromatic vegetables and herbs. This preparation is the basis of the famous Alsatian dish choucroute garnie, ...
August 24, 2012
Heirloom Tomatoes
Heirloom tomatoes are a summer treat some people wait for all year. Commentator Brett Laidlaw tells us why.
July 14, 2012
Chanterelles
Few fungi have earned the gastronomic respect of the chanterelle. Prized for its flavor and aroma, the chanterelle is a summer time treat that commentator Brett Laidlaw looks forward to ...
January 20, 2012
Bacon
What gets you through a Wisconsin winter? Commentator Brett Laidlaw says when the temperature plunges and the snow piles up, he finds himself craving bacon. Store-bought is ok, but he ...
November 16, 2011