When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
Today is Mother’s Day, and for me that means mom’s clam chowder. Not only is it a wonderful chowder, but it’s also a bowl full of memories.
It’s spring bear season in many parts of the world. I can think of no better recipe for bear than these pelmeni. No bear? Use any meat.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.