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| Acknowledgments | |
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| Introduction | |
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| A Note on Ingredients | |
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| Nibbles and Bits | |
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| Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano | |
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| Bruschetta with Smashed Chickpeas and Grilled Lamb's Tongue | |
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| Crispy Young Favas with Green Garlic Mayonnaise | |
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| Beef Carpaccio with Preserved Pecorino Sardoand Arugula | |
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| Carne Cruda with Anchovy and Garlic | |
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| Fried Artichokes Pangratatto | |
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| Fried Ipswich Clams with Sorrel Aioli | |
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| Fun with Geoduck | |
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| Geoduck Crudo with Fennel and Radish | |
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| Geoduck Scramble with Cr�me Fra�che | |
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| Manila Clams on the Half Shell with Fennel,Lemon, and Chiles | |
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| Sardine Crudo with Celery Hearts, Pine Nuts,and Lemon | |
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| Marinated Octopus | |
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| Pickled Vegetables | |
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| Sea Bass Crudo with Vanilla Oil, English Peas,and Mint | |
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| Soft-Shell Crab Bruschetta with Spring Garlic Aioli | |
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| Spot Prawn Crudo with Chile and Mint | |
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| Frittata with Morels and Savory | |
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| Bruschetta with Fresh Ricotta and Pine NutSalsa Verde | |
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| Soft-Boiled Eggs with Anchovy Mayonnaise | |
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| Shigoku Oysters on the Half Shell withAccompaniments | |
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| Uni Spoons | |
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| The Measure of a Cook: Soups | |
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| Soups with Artichokes | |
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| Essence of Artichoke Soup | |
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| Farro and Artichoke Soup | |
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| Mediterranean Mussel and Chickpea Soup withFennel and Lemon | |
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| Clam Brodetto | |
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| Parmesan Brodo | |
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| Oxtail Soup with Farro and Root Vegetables | |
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| Farmers' Market Soup | |
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| English Pea Soup with Poached Duck Egg | |
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| Kabocha and Porcini Soup | |
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| Corn and Chanterelle Soup | |
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| Heirloom Tomato Soup with Garlic Croutons | |
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| Sorrel and Yogurt Soup | |
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| Starches to Grow On: Gnocchi, Polenta, Risotto, and Farrotto | |
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| Basic Potato Gnocchi | |
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| Gnocchi with Morels and Fried Duck Egg | |
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| Ricotta Gnocchi with Beef Short Rib Ragu | |
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| Polenta Master Recipes | |
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| Soft Polenta | |
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| Firm Polenta | |
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| Saut�ed Chicken Livers with Mushrooms andOnions on Soft Polenta | |
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| Grilled Polenta with Heirloom Tomatoes andPounded Anchovy Sauce | |
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| Saut�ed Polenta with Hedgehog Mushroomsand Aged Provolone | |
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| A Trio of Spring Risottos | |
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| Spring Garlic Risotto | |
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| Ramp Risotto with Shaved Porcini | |
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| Artichoke Risotto | |
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| Clam Risotto with Lemon | |
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| Butternut Squash Risotto with Hazelnut Oil | |
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| Farrotto with English Peas and Morels | |
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| Duck Leg Farrotto with Pearl Onions andBloomsdale Spinach | |
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| Wheat's Highest Calling: Pasta | |
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| Pasta Master Recipes | |
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| Egg Pasta | |
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| Semolina Pasta | |
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| Braised Rabbit Paws with Radiatore | |
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| Linguine with Shrimp | |
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| Cavatelli with Cuttlefish, Spring Onion, and Lemon | |
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| Fava Bean Agnolotti with Snails and Herbed Butter | |
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| Gnocchetti with Pancetta, Chanterelles, and Mint | |
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| Tagliarini with Totten Virginica Oysters, Prosecco,Chives, and Cream | |
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| Maloreddus with Squid, Tomato Sauce, and Lemon | |
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| Spaghetti with Garlic, Chile, and Sea Urchin | |
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| Trofie with Nettle Pesto | |
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| Pappardelle with Tomato Sauce and Marinated | |
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| Pecorino Sardo | |
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| Bigoli with Grilled Sardines and Fennel | |
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| Duck Egg Ravioli with Ricotta and Swiss Chard | |
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| Switch-Hitting Clams with Ramps | |
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| Cannelloni with Braised Pork Cheeks and Sweet Cicely | |
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| Something Foraged, Something Green: Salads, Vegetables, and Sides | |
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| Baby Beet Salad with Fresh Ricotta | |
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| Endive Salad with Creamy Meyer Lemon Vinaigrette | |
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| Seared Rabbit Loin with Fris�e and Pancetta | |
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| Lentils with Pancetta | |
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| Fried Cauliflower with Ham Hock | |
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| Lobster Mushrooms with Preserved Garlic, Parsley, and Oregano | |
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| Miner's Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette | |
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| Shaved Artichoke and Wild Watercress Salad | |
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| Blood Orange Salad with Shallot andTaggiasca Olives | |
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| Rapini with Garlic, Chile, and Lemon | |
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| Delicata Squash with Chestnut Honey | |
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| Puntarelle with Anchovy, Garlic, and Parsley Dressing | |
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| Pickled Mackerel Salad with Watercress, Radish,and Pistachio | |
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| Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme | |
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| Company Alligator Pear | |
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| Panzanella with Crispy Pig's Ear | |
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| Potato and Asparagus Salad with Home-Cured Bacon and Egg | |
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| Thumbelina Carrots with Orange and Mint | |
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| Pheromone Salad (Shaved Porcini Salad) | |
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| Swiss Chard with Pine Nuts and Golden Raisins | |
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| Beasties of the Land . . . | |
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| Braised Pork Jowls with the Maligned M�lange | |
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| Home-Cured Bacon | |
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| Lamb Chops with Finger Favas | |
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| Venison Loin with Cipollini Agrodolce | |
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| Veal Sweetbreads with Parsley, Capers, and Lemon | |
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| Seared Duck Breast with Sugared Figs and Arugula | |
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| Braised Veal Cheeks with Grilled Ramps and Porcini | |
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| Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings | |
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| Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage | |
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| Pan-Roasted Squab with Spring Garlic Compote | |
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| Party Meats | |
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| Party Tripe on Soft Polenta | |
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| Zatar-Rubbed Leg of Goat with Fresh Chickpeas, Spring Onion, and Sorrel | |
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| Grilled T-Bone with Garlic, Lemon, and Controne Beans | |
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| Italian "Tacos" . . . and Sea | |
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| Grilled Sardines with Baby Fennel, Capers, and Taggiasca Olives | |
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| Mob-Hit Squid | |
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| Fluke with Radish and Citrus Relish | |
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| Ode to the Northwest (with a Nod to Cincinnati) | |
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| Roasted Skate Wing with Brown Butter and Potatoes | |
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| Black Bass with Thyme, Lemon, and Garlic | |
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| Poached Black Bass with Spring Garlic and Mint | |
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| Seared Scallops with Chanterelles and Parsnip and Pear Pur�e | |
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| Steamed Clams with Guanciale and Sorrel | |
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| Prosciutto-Wrapped Soft-Shell Crab Cigars with Shaved Radish and Arugula Salad | |
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| Grilled Mackerel with Crispy Potatoes and Caperand Preserved Lemon Sauce | |
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| Cheese for the Civilized and Desserts for the Rest of You | |
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| Goat Cheese with Chestnut Honey andHazelnut Dust | |
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| Ginepro with Gin-Soaked Pear | |
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| La Tur with Oven-Roasted Tomato Petals | |
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| Lemon Verbena Panna Cotta with Poached Peaches | |
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| Robiola with Gooseberry Compote | |
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| Cacio Faenum with Baked Apricot and Almond Pur�e | |
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| Rhubarb Soup with Prosecco | |
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| Roasted Figs with Chocolate-Espresso Ganache | |
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| Chocolate Ice Cream | |
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| Toasted Walnut Ice Cream | |
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| Pear-Star Anise Ice Cream | |
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| Melon Sorbet | |
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| Campari-Blood Orange Sorbet | |
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| Blueberry-Basil Sorbet | |
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| Espresso Granita with Grappa Cream | |
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| Zabaglione with Mixed Berries | |
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| Cardamom Sabl�s | |
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| Pie Cookies | |
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| Pine Nut Crumbles | |
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| Almond Cake with Bay-Poached Queen Anne Cherries | |
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| Chocolate Pumpkin Tart | |
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| Building Blocks: Condiments, Sauces, and Staples | |
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| Basic Tomato Sauce | |
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| Mayonnaise | |
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| Preserved Garlic | |
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| Preserved Lemons | |
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| Preserved Pecorino Sardo | |
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| Salsa Verde | |
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| Garlic Breadcrumbs | |
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| Basic Chickpeas | |