Smoked Salmon Deviled Eggs

Deviled eggs are one of those foods I have a hard time controlling myself with. These deviled eggs, made with smoked salmon, are especially good.

Southern Fish and Grits

Southern fish and grits: Seared fish, grits and a simple sauce make this Southern classic an easy supper. Great with tripletail or any firm fish.

Rhubarb Syrup

How to make rhubarb syrup, which is fantastic on pancakes, in soft drinks or cocktails, or as a glaze for chicken or other poultry.

Elderflower Syrup

Elderflower syrup is a classic use for these incredibly aromatic flowers of spring. Use this to make homemade soda, add it to gin, or make it into a sorbet.

Pork Chile Verde

Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.

Chinese Scallion Pancakes

Chinese style scallion pancakes -- really flatbreads -- are super easy to make and are a dangerously addicting snack.

Potted Shrimp

A recipe for British potted shrimp, made with tiny pink cocktail shrimp, which are one of the most sustainable shrimp you can buy. Easy and tasty!

Pasta Primavera

Classic pasta primavera the way Le Cirque used to make it back in the 1970s: Angel hair with fresh spring vegetables and cream.

Wild Rice Hotdish

Can you get any more Minnesota than wild rice hotdish? Pretty sure you can't. This easy comfort food casserole is a hat tip to the North Star State, and can be made "wilder" with venison and wild mushrooms.

Red Pesto with Pasta

A simple recipe for red pesto, inspired by a similar pesto from Trapani in Sicily. It's is a sun dried tomato pesto with roasted red peppers.

Mexican Mixiotes

Mixiotes are Mexico's version of foods cooked in parchment. It's an ancient, versatile way to cook. Here's a recipe and some tips and tricks to make them at home.

Venison Enchiladas

Classic venison enchiladas are easy to make, delicious and make for fantastic leftovers. What's more, you have plenty of filling options.