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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.
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.
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.
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.
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.
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? 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.
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.
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!
I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.