Recipes

I don't eat burgers very often, so when I do, I like to splurge. Don't get me wrong—I enjoy the simplicity of Jimmy Buffett's cheeseburger in paradise, but sometimes my taste buds want more. Burgers are one of the best ways to incorporate a variety of flavors and textures, and I can't help but...

I’ve heard there are two kinds of people in this world—those that crack crabs and eat as they go, and those who hoard all of the meat to devour at the end. I fall in the latter category and one of my favorite ways to enjoy a pile of lump crab meat is stacked on toast with avocado, fresh heirloom...

Most restaurants serve crab with drawn butter, but I personally seek out more flavor than that. This recipe is a Thai-inspired drawn butter that is sure to send your next crab feast over the top with balanced spiced and savory flavors. It's easy to make and my favorite way to serve crab legs...

Pan roasting fish creates a fillet with crispy skin and a moist interior. Paired with lemon, wine, and fried capers, this dish is perfectly balanced between acid, fat, salt, and some umami punch. I use skin on striped bass for this recipe, but almost any thick fish fillet will work, skin on or off...

Refrigerator pickles are one of the easiest things to make and are a great way to extend the shelf life of produce from your garden or farmer’s market. This is my favorite all-purpose quick pickle brine that you can use for virtually anything: diced radishes, sliced swiss chard stems, or green...

This might be the perfect summer weeknight recipe because it can be substituted with almost anything. The meatballs only have 3 ingredients and will work with wild hog, venison, beef, or even pork. Similarly, the pasta can be made with whatever you have growing in your garden—no red pepper? Add...

This Greek watermelon salad is the epitome of summer. Cool, hydrating watermelon blends with ripe cherry tomatoes that are just about to burst—it’s heaven on a hot day. The red onion, cucumber, and feta are Greek classics that meld with the watermelon seamlessly. I like to make this in advance and...

It’s summer and stone fruits are in season! Try adding a couple of naturally sweet peaches or apricots to a Mexican barbacoa taco to compliment the heat. You can make this recipe with virtually any type of red meat like venison or beef, but I particularly love it with goose. And if you get the...

This recipe is a riff off one of my favorite salads from Cafe Express. Tender turkey and flavorful pesto pasta make this a fulfilling meal on any given weeknight. You can use any method you prefer to cook the turkey. Sous vide will give perfect results every time, but for quicker cooking and rich...

There’s a certain kind of joy that belongs entirely to the springtime. I love the season and all it brings with it—morels popping, turkeys hammering, and trout finally looking up again. Spring is a thing to be celebrated, and when I celebrate, I like to have a drink. A fishing guide buddy introduced...

Have you ever seen broccolini at the store or farmer's market? It has long, slender stems with small clusters of florets. Although some believe it’s just a young plant picked early, it’s actually a hybrid of broccoli and chinese broccoli, gai lan. If you grow any variety of Brassica oleracea at home...