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

Scalloped Root Vegetables

    Everybody who has tasted scalloped potatoes at their finest loves them, but unfortunately, insipid versions litter the landscape, from the just-add-water variety to the over-or undercooked samples ladled onto plates in school,
Arancini

Brown Rice Arancini with Chunky Tomato Sauce

  Arancini is traditionally made with arborio, which is a white rice. Brown rice is so much healthier and has a wonderful al dente texture that feels more satisfying as a meal solution. Forming the Arancini around a cube of fresh mozzarella provides

Huevos Rancheros with Sweet Potato Salsa

  If you’ve been lucky enough to have a good huevos rancheros for breakfast, you know two things: one is that it’s an amazing way to start your day, and the other is that it tends to be pretty heavy and perceived as unhealthful because of the

Seared Wild Salmon with Wilted Greens and Ancient Grains

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 grains that stand up to both. This is where ancient grains are so wonderful.

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

Homegrown Fried Chicken

Like most fried foods, when done correctly, fried chicken is not bad for you. It should be enjoyed in moderation, but when you feel the urge to fry up some chicken, do it right. I learned to fry chicken from my mother, who learned from her