Recipe

Elderflower Cordial

Elderflowers have arrived in NorCal, and the first thing I make with them each year is elderflower cordial. I use this sweet-smelling syrup as a base for cocktails and soft drinks.

Italian

Authentic Bolognese Sauce

I make all sorts of Italian pasta sauces, but an authentic Bolognese sauce is something else entirely. It make look like any other meat sauce, but it isn't.

Charcuterie

Ventreche, French Bacon

I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.

Preservation Recipes

Pickled Artichokes

We're in high season for artichokes, and when life gives you too many artichokes - especially the baby ones - this is how you preserve them for the summer.

Recipe

Cheek by Jowl

Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.

Appetizers and Snacks

Clam Cakes Block Island

Clam cakes? Yep, they're a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.

French

Sorrel Soup, French Style

I've grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.

Recipe

Edible Amanitas: Vernicoccora

Sacramento is a haven for amanita mushrooms. Many are deadly. But not all. One, the coccora, is among the finest-tasting mushrooms in the world. But be very careful.

Mushrooms

Morel Sauce with Venison

It's morel season at last, and in celebration, I've revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.

Recipe

Andouille Sausage Links, Cajun Style

Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po'boy sandwich to gumbo - and you can make them with any meat.

Foraging

Italian Marinated Mushrooms

Marinated mushrooms are a staple on any antipasti plate. They're not pickled so much as they are preserved. Here's how to do the technique the Italians call sott'olio.

Venison

Venison Curry Thai Style

I almost never make curries, but when I found fresh turmeric root at Whole Foods, I was compelled to give it a go. A Thai massaman curry is perfect for venison.