Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.
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.