Hello Striper, My Old Friend
Fishing for striped bass means far more to me than merely chasing my dinner. Stripers have become a marker for the key moments in my life.
Elderflower Cordial
Elderflowers have arrived in NorCal, and the first thing I make with them each year is elderflower cordial. I use this sweet-smelling syrup as a base for cocktails and soft drinks.
Wild Boar Bolognese Sauce
I make all sorts of Italian pasta sauces, but an authentic Bolognese sauce is something else entirely. It make look like any other meat sauce, but it isn’t.
Ventreche, French Bacon
I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.
Pickled Artichokes
We’re in high season for artichokes, and when life gives you too many artichokes – especially the baby ones – this is how you preserve them for the summer.
Cheek by Jowl
Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.
Clam Cakes Block Island
Clam cakes? Yep, they’re a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.
Chasing the Clam
I have dug clams my whole life. But nothing prepared me for the thrill of clamming for Pacific horseneck and butter clams. This wasn’t foraging, this was hunting. And I love it.
Barbecued Wild Turkey
Sometimes a plan just comes together. After the world’s shortest turkey hunt, I had so much time left over I dressed and barbecued the bird all in one day!
Sorrel Soup, French Style
I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.
