Scott County, Missouri-Style Dry Ribs

    "Ribs, salt, pepper, and broth." That's what my mom told anyone who asked her how she cooked ribs. She was from the Bootheel of Missouri, the southeastern end known more for baking, roasting, smothering, and frying

Autumn Squash and Heirloom Bean Soup

Hard squash and beans are two components of what Native Americans and other proponents of Native American farming call Three Sisters' agriculture. The third component is corn. When grown together, the three crops help each other flourish and

Cured-Grilled Side of Salmon

    So many people love salmon because if it’s lush flavor and it’s high quality health benefits. Many get frustrated getting the crispy caramelized textures that good restaurant chefs achieve in pan-searing or grilling when they try

Tomato Soup with Grilled Cheese Garnish

    Ironically enough, my mom's maiden name was Campbell, and this soup was the staple soup we ate as kids. We joked about the coincidence every time she ladled it into bowls. Except, of course, this is freshly made, not from a

Fueling up On Breakfast

    For so many of us, breakfast is the great American meal. For generations, it set us up for a long day's work in the fields, factories, and mines, and for a lot of us, this has not changed. We still look to breakfast to sustain

Pullet Eggs with Cured Pork Belly

  This recipe is about the eggs but also about the pork belly. I "cure" the meat with herbs and sugar and salt and then roast it, at which point it's ready to slice and cook just like bacon. It tastes a little like bacon but is somewhat stronger.

The Missing Ingredient

    I watched my children grow up at the same time as I observed the evolution of my own understanding of our agricultural heritage. At the time, I was driving the cuisine of my two restaurants, Heartbeat Restaurant in NYC and

Sautéed Mushrooms with Caramelized Shallots and Pork Belly

    This is one of those dishes that will haunt you when it’s been too long since you’ve eaten it. Use any kind of mushrooms and witness how the pork belly or bacon and caramelized shallots marry with their earthiness. You might

Fiery Tofu Quesadilla

    Our Fiery Veggie Chili was inspired by to flavors of the southwest, and my favorite country singer/song-writer, Willie Nelson. We affectionately refer to it as “Willie’s Chili.”  Already a complete protein because of the

Roasted Heirloom Squash with Sea Salt and Local Honey

  Squash takes just about any kind of heat. When you cook it as I do here, the flesh dehydrates a little and turns meaty, so all it needs is a little drizzle of honey and a sprinkle of salt. Squash is forgiving no matter how you cook it, but only