Recipes

If you like Brussels sprouts, then you’ll enjoy this recipe. These small, cabbage-like vegetables are always welcome at my fall and winter dinner table. They add a heathy dose of green fiber to sumptuous feasts along with a pleasant bitterness to cut through all the fatty flavors we normally reach...

In the Sourced episode “Restoring the Cycles of Nature,” I visit Will Harris at White Oak Pastures, a regenerative farm in Georgia. This was my first time sourcing and cooking with beef in several years since I primarily rely on wild food for my protein. What I’ve learned through hunting and...

I was lucky enough to catch Mahi Mahi, aka dorado, with Kimi Werner on a recent trip to Hawaii. Mahi Mahi are nicknamed the rabbits of the ocean. They're an extremely fast growing fish and can spawn 2 to 3 times a year, making them a resilient and sustainable species to catch and eat. Their flaky...

Celery root, or celeriac, is quickly becoming one of my favorite fall and winter vegetables. It has the distinctively savory, aromatic qualities of celery along with delicious nutty notes. Texture-wise, celery root is nothing like the watery, fibrous sticks that you keep convincing yourself to like...

I’ve been corrected a number of times for using the term “rockfish” to describe striped sea bass. I will also make note that none of these people were from the Chesapeake Bay area. Here, striped sea bass are called rockfish, namely for their tendency to congregate on rocky structures. Regardless of...

We just had our third frost here in Maine, which means people are starting to sniffle and sneeze. It also means that it’s time to make a new batch of fire cider—an age-old tonic for human health during cold and flu season. There’s really no telling exactly when the first fire cider was made. I think...

I eat squash and kale frequently throughout fall and winter, and a salad combination is one way to beat the overly-indulgent, holiday-gut blues. I took advantage of an abundance of pie pumpkins for this recipe, but you can also make this salad with the wide availability of delicious squashes this...

Cobbler was the first thing I ever made using bear fat, and it remains one of my favorites. Bear fat, also known as bear oil or bear grease, is a near-perfect culinary fat. It has a neutral flavor and smell, balanced richness, and the consistency is easy to work with. Using bear fat in any baking...

Inspired by loaded potato soup, this version made with cauliflower and leeks makes a the perfect fall starter or a cozy weeknight meal with some crunchy dipping bread. The pureed cauliflower adds its own creaminess, but definitely don’t skimp on the bacon and cheddar cheese toppings.

Fall means fresh apples. My family goes apple picking every October near Omaha, and we always bring home more apples than we know what to do with. Here’s my version of a fall, apple-focused pastry: muffins made with cooked-down cider and a healthy dose of fresh-picked apple.

If you love mac and cheese, but find it a bit too decadent to eat regularly, here’s a recipe that will help make this guilty pleasure a little more nutritious. There’s still cheese, but the base for the sauce is not a milk-based roux. Instead, the foundation of this mac and cheese recipe is a...