Grill | Smokehouse Bacon Cheddar Burger

Bacon Cheddar Smokehouse Burger

Independence Day, one of my absolute favorite holidays, is just around the bend! Celebrate with this juicy, decadent version of the all-American classic at your holiday barbecue. Topped with smoked cheddar, caramelized onions, and crispy thick-cut bacon, it brings simple grilled fare to a whole new level. Read More


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


Entertain | Grilled Whole Trout with Lemon, Fennel and Parsley

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Happy Summer everyone! I hope the sun has been shining in your corner of the world. Construction on the kitchen is moving along, though I am absolutely dying to get in there and cook. Three and a half more weeks, if all goes as planned! Luckily, the weather has been incredible, so we’ve made good use of our grills. I thought I’d share my recipe for Grilled Whole Trout with Lemon, Fennel and Parsley, posted last summer on the aesthete and the dilettante. It is simple enough for a weeknight family meal, yet perfect in presentation for your next get together. Be sure to choose a fish with firm flesh, clear eyes, and a super clean smell – don’t be afraid to ask for a closer peek! I chose trout because it was fresh and local, but snapper would be a great substitute.

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Sea | Seared Sea Scallops with Citrus Tarragon Confetti Salad

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Sea scallops are elegant in presentation yet incredibly fast and easy to prepare. Their sweet, creamy flesh cooks in about four minutes, making them the perfect entertaining dish. Prepare the salad ahead of time, bring it to room temperature, and dress it just before serving. Then sear and plate the scallops before your guests realize you’ve stepped away! If it’s a beautiful evening and you’re dining outside, brush them with canola oil, season with salt and pepper, and throw them on a medium-high heated grill instead. Serve with a crisp, chilled Pinot Gris or Sauvignon Blanc.

I created and photographed this recipe for the April issue of Sheridan Road magazine, wanting to share a recipe that embraced spring flavors yet transitioned to easy summer entertaining. And truth be told, I wanted a dish that would look beautiful in my antique Wedgwood shallow bowls. I have a serious china addiction, and these are one of my absolute favorite finds! Read More