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This is the “little black dress” of salami. It’s meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not. After all, the spare, simple black cocktail dress is a classic for a reason.
“Ever eat a pine tree? Many parts are edible.” That may be the most famous quote from the father of modern foraging, the late, great Euell Gibbons, who spoke those words in a Grape Nuts commercial back in the 1970s. He’s right, of course, and I’d like to walk you through just which parts he’s talking […]
When life gives you mushrooms, make tortellini out of them. OK, maybe tortellini are not everyone’s first thought when it comes to cooking fresh mushrooms. But I love these little packets of love, and making them with morels is especially lovely.
Why it’s taken me years to post a recipe for sweet Italian sausage is beyond me. I make this sausage all the time, too. Maybe it’s just because I thought it too basic for HAGC? Whatever. Here it is, my version of the classic Italian favorite.
Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.
Winter is the best time for clams and mussels here on the West Coast, and this briny, main-course soup from Sardinia is perfect for cool, rainy days.
Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
Of all the dishes I have made over the years, this one might just be my signature: Duck heart tartare, puttanesca style. I know, it sounds awful, even slightly dangerous. I can assure you it isn’t.