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.
Hunt ducks, eat well, learn the secrets of cooking waterfowl. Our culinary duck hunt is coming this December!
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.
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
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.
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.
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.
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.