Subscribe to RSS
Braised Halibut with Pistachios, Preserved Meyer Lemon, and Capers
One of Chef Nate Appleman’s favorite, yet simple, ways to prepare firm-fleshed fish is to pair it with a mixture of nuts and herbs. Here, a paste of pistachios,...
Roasted Sardines with Bread Crumbs, Green Garlic and Mint
Not only are sardines packed with flavor and easy to prepare, they are among the most sustainable species of fish. The addictive, crispy skin of these sardines,...
Monday Meatballs by Chef Nate Appleman
10 ounces beef chuck, cut into 1-inch cubes and ground in a meat grinder, or finely chopped in a food processor 10 ounces boneless pork shoulder, cut into 1-inch...
Book Review: A16 Food+Wine by Chef Nate Appleman & Shelly Lindgren
I first met Chef Nate Appleman at the Monterey Bay Sustainable Seafood Conference, where I tasted his mouthwatering, deeply flavorful Roasted Sardines with Bread...
