Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.
Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored liqueur brighten up this sauce for warm days.
Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.
If there is a group that eats more crayfish than the Louisianans, it’s the Scandinavians. August is all about crayfish (or crawfish or crawdads) in Sweden and Finland, and this light salad is perfect for long summer evenings.
There is something naive and joyful about sitting on a stream bank, catching crayfish. I have vivid memories of catching crawdads as a kid, and jumped at the chance to catch them again in the Sierra Nevada.
Hollyleaf redberry is sweet, pretty and abundant. It is also a mystery. I am confident about eating this berry now, but it took some research — the kind of research anyone who dares eat something unknown ought to do before popping it into your mouth.
Remember the blackened redfish craze back in the 1980s? I do, and I am here to revive that old dish, only this time with catfish caught in Northern California.
This is one of the easiest charcuterie projects you can undertake, and it has been one of my more popular recipes. But I’ve learned a lot about making duck prosciutto since I first started doing it in 2007, and there is definitely a difference between good duck ham and great duck ham.