Applewood-smoked mushroom sandwiches with Emmental

Who doesn’t love the smoky flavor of barbecue? In fact, the flavor that hardwood imparts to food is utterly irresistible… and that’s exactly what we’re after in this recipe! Applewood is the wood of choice here, because its smokiness is fairly mild (compared to the smokiness of other hardwoods like mesquite and hickory) and won’t overwhelm the flavor of the mushrooms. I also chose chips, instead of chunks of wood, because the mushrooms cook fairly quickly, so you don’t need the wood to smoke for very long.

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Hand-cut sweet potato fries with cilantro-lime Aioli

Sweet potato fries are a delicious and healthy alternative to regular fries, but they turn soft and soggy in no time – something that has always troubled me. So I decided to experiment and see if I could come up with a way for the delicious morsels to retain a crisp edge.

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