This recipe uses the same cast-iron roasting technique our chef used for the cauliflower served as part of our pancetta-wrapped kangaroo loin recipe.  The extreme level of caramelization (to the point of charring) makes the romanesco very sweet. For this version, we’ve taken things a step further by adding herb seasoned bread crumbs for crunch and extra flavor.  Though …

Frying potato chips at home is surprisingly easy, and fresh potato chips are much more delicious than store bought.  That said, you don’t have to just fry potatoes.  Lotus root chips have a slightly creamy, slightly sweet flavor, look gorgeous, and crisp up even better because of their holes.  Taro root also makes great chips.
You …

 
Great DIY Foodie Gift Idea!
Preserving lemons is a pickling technique where lemons or other citrus fruit are packed in salt and citrus juices.  Preserved lemons are often used in North African food, particularly Moroccan food, as a savory ingredient.  They are prized for their intense zest but also work very well pureed into vinaigrettes (how to make …

Wine Pairing: Ploussard from Jura, France or Barbera d’Alba from Italy
This simple but elegant dish showcases the clean flavor of grassfed beef with a collection of ingredients that augment, rather than overpower. Though it may seem easier to use a food processor or meat grinder rather than hand-chop the ribeye into tiny pieces, it is essential …

 
Poaching is a gentle, low-fat cooking technique popular with restaurants looking to create mild, moist, and healthy fish dishes.  This method can be used with any fish fillets, including Pacific Halibut fillets (pictured), Pacific snapper fillets, and Mahi Mahi fillets.
The other benefit of using this technique is that you are only a few short steps …

Kangaroo medallions are a good cut to start with if you’re preparing kangaroo meat for the first time.  They’re easy to work with, tender, and when grilled with a simple marinade really showcase kangaroo’s beefy, smoky-sweet flavor.  Juniper berries pair well with kangaroo, like most game meats, bringing a subtle pine-forest scent and flavor to …

When butter poached, halibut cheeks are tender, rich and slightly stringy, almost like lobster tails.    The ramps add just a hint of bite, although their spiciness has been significantly diminished by the butter poaching.  We’ve paired them with beluga lentils here for visual contrast, but most lentils or varieties of specialty rice would work well.
Butter Poached Halibut …