This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.
What goes together in life goes together on the plate. Fried dove breasts served with a pilaf of wheat, corn and edamame soy beans – things doves eat.
Salmon with avocado salsa. This is chinook salmon, California style. Simple. Easy. Fresh.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
Today is Mother’s Day, and for me that means mom’s clam chowder. Not only is it a wonderful chowder, but it’s also a bowl full of memories.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.