Pickled Mustard Greens
Ever since I began studying Chinese food a few years ago, I noticed how much fermented and pickled foods factor into their cooking. Most of us know about Korean kimchi and many have had Japanese pickles before, but Chinese pickles are still relatively rare here in America. One of my favorites — and one that [...]
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Trout with Morels and Wild Onions
Trout with morels, ramps and fiddleheads is a classic combination – all are in season at the same time, and in the same place. Even in the High Sierra, we have our own rendition, with bracken fiddleheads and Sierra wild onions. I call this dish Sierra Spring.
Venison Tartare
Beef or venison tartare is the “trust fall” of the culinary world: Raw meat and a raw egg yolk. If your ingredients are not impeccable, things can go very, very wrong. But done right, this is at once a primal and exciting little appetizer.
Afterglow on Pyramid Lake
Live long enough and you will start forgetting about all those fish you’ve caught over the years. It takes a rare combination of time, place and fish to vault one from that nameless school and into your memory. It all came together recently for me in Nevada with a monster trout.
New to Hunting or Fishing Guides? Read This
A great many of you reading this are new to hunting and fishing. My advice is always to work at first with experienced friends – or guides. But there is an etiquette to working with a hunting and fishing guide you need to learn. This should get you started.
My Olympic Medal
I did it! I won the James Beard Award for Hunter Angler Gardener Cook! I am home from an amazing weekend that has left me reeling, As it sinks in, I realize that winning this award is as close as I’ll ever get to an Olympic medal.
Swedish Spring Salmon with Vattlingon and Peas
Behold, one of the most vividly beautiful recipes I’ve made in a long time. Salmon Swedish style, with vattlingon. It screams Christmas, right? Wrong. This dish can only be made in springtime. Read more to find out why…
Duck Breast with Turnips and Rye Spaetzle
This is my version of a dish I had at Perbacco in San Francisco a few weeks ago. It’s so simple, but is a great combination. And if you’ve never made homemade spaetzle, it’s easier than you think.
Salmon Rillettes
One of the cool things about salmon is that it is rich enough to make rillettes with, especially when you use belly meat and the trim from around the bones. This is a pretty classic version, with both smoked and fresh salmon or steelhead trout.
Nettle Ravioli
Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta — and a great ravioli filling. Yep, this is a double dose of nettle goodness.
