Kitchen Roots

Salmon Balls are funny to think about. Lets get it clear, these are pureed salmon made into balls, not anything weird! These taste ...

I have made and eaten a lot of meatballs by now. You see, I wrote a book with over 100 meatball recipes, and that requires eating hun...

When faced with thousands of beautiful chive blossoms I think, what do we do with them? They make pretty garnishes on plates, and whim...

I love rhubarb, ill say it again! For a sour vegetable stalk it is so versatile. The season is begining to ebb as we are a...

New potatoes, chives and olive oil I am happy that springtime seems to be giving way to summer, the days of fresh fruit are ahead of u...

French Rhubarb Cake A dear friend of mine had me over for tea and cake the other day. I arrived as she was testing the cake with a ...

The freshest asparagus is upon us in the northeast. Roasted broiled and grilled it is sublime. I was urged to it thinly s...

Fiddlehead ferns Springtime, when shoots and flower buds are picked and eaten in their most tender moments. Fiddlehe...