Blue water fishing requires endurance, an acceptance of discomfort – and the possibility of getting skunked. This is what it’s like in search of tuna.
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Join Me on a California Duck Hunt Weekend
Hunt ducks, eat well, learn the secrets of cooking waterfowl. Our culinary duck hunt is coming this December!
Grilled Fish Collars
When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Halibut Puttanesca
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
Ricotta Gnudi with Ramps and Porcini
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
Fiddlehead Stir Fry with Pork
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
Morel Tortellini
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
Junipine Wild Ale
A recipe for a juniper wild ale with pine needles that I call Junipine. It’s a red ale fermented with the yeast on the juniper berries.