One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here’s how.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
How to pick and cook salicornia, the plant of a thousand names: Saltwort, samphire, chicken feet, whatever — no matter what you call it, this is one of the finest foraged foods around.
This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.