I first ate this astonishing spaghetti sauce in Massachusetts; my brother-in-law made it with lobster. This is my West Coast version, done with crab.
Wild turkey parmesan? Oh hell, yeah! Not the fanciest dish I’ve ever made, but it sure is good. It’s a great way to introduce someone to wild turkey.
I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it’s just as awesome.
Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.
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.
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.
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.
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.