Lentil-Black Barley Burgers with Chipotle-Lime Mayonnaise

Serves 6 This supremely tasty veggie burger gets an awesome hit of ‘meaty’ umami flavor from red miso, chipotle peppers, charred onion and more. Black barley is an heirloom grain that offers rich, nutty notes and a great toothsome texture, though

Kohlrabi & Cabbage Slaw

10 oz red onion, thinly sliced, pole to pole Juice of 3 limes ½ tsp sea salt 10 oz savoy cabbage, sliced thinly 8 oz peeled carrots, grated 10 oz kohlrabi, grated, then squeezed dry in a clean kitchen towel 1/2 cup thinly sliced

Put-Up Tomatoes

There was a time when canning tomatoes was as common as making eggs for breakfast. When we were a more agrarian society, no one thought of buying cans of tomatoes during winter months. Instead, they grabbed a jar or two from the cellar and rejoiced

Chicken Noodle Soup

Although you can make this soup with any good chicken stock you have on hand--preferably one you have made yourself--the delight of this recipe is that it is self-contained. My coauthor, Mary, learned to make broth this way when she worked

Black-Eyed Peas

Black-eyed peas are a famous American legume with a long culinary history stemming from the regions of the South where African, Caribbean, French, Creole, and Cajun influences have paired them with smoked meats, onions, and chiles--foods that beans

Butter-Roasted Oysters

When Paul and I first talked about opening Dressing Room, he asked about the ethics of including a recipe from another restaurant on our menu. I told him it depended on the chef and the restaurant, and when he said he was thinking about the roasted

Heirloom Tomato Salad with Aged Balsamic Vinaigrette

Recipe Courtesy: Chef Michel Nischan and the James Beard Award winning cookbook: Taste: Pure and Simple If you ever had an aunt, uncle, grandparent, or neighbor who grew his or her own “homegrown” tomatoes and you recall them as the best you ever

Seared Wild Salmon with Wilted Greens and Ancient Grains

Recipe Courtesy: Chef Michel Nischan, Sustainably Delicious (Rodale 2010) Salmon loves to be served alongside foods that are more fully flavored than itself. Its soft butteriness calls out for a wilted green with character and strength, along with

Farm-Fresh, Organic Dinner for Four, on a Budget

Michel appeared on CBS's The Early Show in Summer of 2010 to compete in the Chef on a Shoestring segment to prepare a three-course, farm-fresh dinner for four on a budget of $40. Here is the recipe for the Heirloom Tomato Bruschetta he

Wild Mushroom, Bacon, and Arugula Fritatta

The true delights of a dedicated forager are mushrooms and the wild greens that usually grow near them, such as ramps, lamb's quarter, and sheep sorrel. For this frittata, I ask only that you forage at the farmers market for a few varieties of wild