Gently Scrambled Eggs with Wild Vegetables
"This dish is, for me, the epitome of spring. Wild vegetables just folded together with fresh herbs, spring eggs, and crème fraîche. As a child, I spent a lot of time foraging for morel mushrooms with my mother."
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Risotto of irish Oats
"Risotto of irish oats? Well, I'm (sort of) Irish and Irish oats are (sort of) Irish. For enhanced Irishness, I like to use Irish Cheddar and good Irish butter like Kerrygold to finish the risotto."
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Pickled Carrots
"What a way to take carrots to another level! First we make them ridiculously tender in their spa-worthy salt scrub, then they get a luscious bath in pickling liquid. It's the ultimate detox, a stress-melting treatment for today's urban carrot."
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Salt-Baked Carrots and Beets
"A few years ago we were playing around in the kitchen with salt-crusted whole fish. We made all sorts of salt crusts, some with herbs, some with scraps of ham. Somewhere along the way, I came up with the idea of cooking vegetables the same way."
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Potted Anchovies
"If you're lucky enough to find fresh anchovies, here's a simple way to prepare them so they'll keep for a few weeks."
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Ice-Cold Carrots, Radishes, and Beets with Potted Anchovy and Lemon Butter
"This is a little take on the Italian bagna cauda, the classic Piedmontese dish of vegetables dipped in a warm anchovy cream sauce. But instead of serving the carrots, radishes, and beets warm, I like them all cold and refreshing"
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Corn and Crab Salad
"To my palate, corn and crab are blood brothers. I have a hard time making a crab dish in the summer without at least thinking about corn. Frequently, the corn ends up stealing the show."
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Steamed Corn with Clams and Bacon
"When I was nine, my uncle had a clam bake. He drove four hours in his banana-yellow 1965 Chevy pickup truck to the Massachusetts coast and filled the back with bushel baskets of clams packed in ice and seaweed."
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Trout a la Navarra
"After Switzerland, Spain is the most mountainous country in Europe, and all those fast-flowing mountain streams mean wonderful trout. No place in Spain is as famous for trout as the kingdom of Navarra, on the border of France"
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