Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
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.
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.
Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.