Yep. Walnut ketchup. Ketchup used to be a lot more varied than just tomatoes. This is a classic British recipe made with young, green walnuts – black walnuts, here – results in a sauce that tastes astonishingly like A1 steak sauce. Give it a go!
Elderflower cordial — really a 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 whenever you want to remember the first warm breezes of the year.
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
Pike dumplings, or quenelles, to be exact, are an ancient preparation for the bony fish, but any fish will work here. These are light as air and are perfect floating in a clear broth – in this case, a wild mushroom broth.
Sitting in a backwater of the Sacramento-San Joaquin Delta, fruitlessly fishing for sturgeon, my friend and guide R.J. casually mentioned that he’d seen herring the last time he’d been fishing on the San Francisco Bay. Herring? Really? My heart jumped. Hesitantly, I asked if he would take me out fishing for them. Ninety-nine guides out of
Virtually all of the best soups in this world are somehow interactive — broth and goodies surrounded by an array of condiments you can pick and choose from. Vietnamese pho is a classic case. Why not take that idea, but use cold climate ingredients?
Venison steaks served with a fantastic wild rice pilaf. It’s an unusual pilaf, made when I decided to play a game of bouncing flavors, colors and textures off each other. Want to learn how to do this? Read on.
I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this, which is why I take my cue from them in this recipe for roast pigeon.