Taco Night | Grilled Swordfish Tacos with Lemon Herb and Wild Wood Sorrel Crema

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If you’re thinking the tacos above look as though they’ve been sprinkled with weeds just pried from a garden, you are correct. And no, I haven’t lost my mind! A few years ago, I read an intriguing article on foraging in the wild and was surprised to learn how many edible plants we overlook. My favorite, and pictured above, is the wildly abundant Yellow Wood Sorrel. Also known as Oxalis Stricta, it has heart shaped leaves that grow in sets of three with tiny yellow flowers, and tastes deliciously sour and lemony. If you’ve never noticed it before, you’ll see it everywhere now that you’ve read this. Read More


Bread Plate | Blackberry Quick Jam and Sam Beall’s Skillet Corn Bread

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Sam Beall, the adored California Culinary Academy and French Laundry trained proprietor of Blackberry Farm, died tragically in a skiing accident on February 25th. The 39-year-old father of five was a true visionary, turning his parents’ Walland, Tennessee farm into a world class inn and culinary destination, gathering three James Beard Awards and the designation of Best Hotel for Food Lovers by Bon Appetit magazine along the way. Beall’s cookbooks and his rustic, loving approach to food has provided great inspiration for me over the years. Read More