As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
I hand harvested a bit of wheat recently. The process made me realize how much we ignore the grains that sustain us.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.
Tripletail is a fish I’ve been chasing for years. I finally got one in Alabama recently, so I figured I had to cook it Southern style.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
My method for filleting a halibut, fluke or other large flat fish will get you every bit of edible meat.