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For that version, the chef brines the chicken, dries it out for a few hours in the refrigerator, and stews it in a combination of veal and poultry stocks — seasoning it with a homemade peperonata with Peppadew peppers, olives, and dried Piment d'Espelette.

This is a dish you’ll see with mild mushrooms growing in northwestern Iran.Truffles growing there, too.

Mushroom cultivation has skyrocketed in the last forty years in Iran.”.In season and in America, Morgan is devoted to the company.Virginia Truffles.

“There’s been a large movement since 2015 to start cultivating truffles [in Virginia],” he tells me.“But you’ll still find the ones grown in France or Italy pack the most punch.

I think because it’s new growth in the US.

Europe has a leg up on us.Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman.

This summery version of the classic appetizer pairs zesty, garlicky grilled shrimp with a harissa-spiced tomato sauce.. Get the Recipe.Grilled Corn Ribs with Honey Butter.

A barbecue-inspired spice rub and simple honey butter give these corn “ribs” from F&W’s Anna Theoktisto an irresistible, smoky-sweet flavor.. Get the Recipe.Chicken Souvlaki.