Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
I grew up with deviled crab, an old school comfort food dish many of our moms used to make back in the day. What is deviled crab? Crabmeat, breadcrumbs or crushed crackers, onion and celery, seasonings, and a little butter… OK, maybe a lot of butter. The result is substantial, tangy, herby, and yet the
Barbecued trout with a Japanese twist: A soy marinade and a dusting of togarashi spice mix.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.
A healthy garden becomes a haven in an otherwise frenetic world. There is a certain satisfaction to growing what you eat, and eating what you grow.