Raise your hand if you have rabbit or chicken in your freezer.
Great! Let's talk.
I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how to do…
There's an old gnarled apple tree hovering over the well at Tulipwood. My great-grandfather built the well and he probably planted the apple tree too.
It is a very moody apple tree. Some years it is full of low and high hanging fruit and my brother and I shake it and throw sticks at the branches…
There's something special about celebrating a book where it all began.
I've been to all of these cities in the past few weeks, but New York is my true home, where this personal odyssey all began. And so it was nice to be there, to be home, and celebrate with my old friends and family and…
I'm not sure where to begin, but to put it quite simply, this is the story of "Camp Chaos."
It's been a fun, whirlwind of a book tour so far, lots of plane rides and new faces, and public speaking, and sweaty palms, and good parties. And lots of book signing.
I don't have writers cramp yet.…
Last night was the evening of the century. Well, the evening of my century.
My friends at Eventbrite threw a party called "An Evening with Food Heroes" to celebrate Bay area culinary artisans and to celebrate the release of my book. It was at Terroir, which is my new favorite place.
It has so much charm, and…
I want to tell you about an event next week that you'll love. It's called "An Evening With Food Heroes."
I've been planning it with Eventbrite all Summer and the time is finally here.
It's a chance for you to meet some of the most delectable culinary artisans in the Bay Area, all in one place, on…
Fruit vinegars are a great way to enhance the flavor in almost anything and a good way to use an over abundance of fruit. You can use them to deglaze the pan of a roasted chicken or pork chop, add them to green salads and fruit salads, or add them to sparkling water for a…
If I was sent to that proverbial island and there was one food I could take, it would be liver mousse. I can hear your collective gasp. Most people are reviled by the stuff, but I call it God’s pudding. It’s slightly sweet and very rich and I could eat it endlessly.
It serves as the…
When I was a child growing up in the Hudson Valley, I used to sit on a rock by the side of our creek, push a fat worm onto a hook, and catch my trout. Then I would fry it in a skillet and eat it for breakfast. It was a normal pattern in my…