Recent Posts

Mangalore Chicken

This feast, known as Kori Gassi in the Tulu speaking Bunt community of Mangalore, on the west coast of India, is a wonderfully pungent chicken gravy dish.  This is a fabulous umami bomb from the Land of Spices… India.

Greek Grilled Octopus

Imagine yourself at a beautiful two person mosaic tiled table, in a Greek cafe, leaning back against the cool of the white washed plaster wall, in the shade, away from the blazing sun. There is a glass of ice cold crisp local white wine in your hand, or maybe some tangy ouzo… and across from you is the love of your life. You turn slightly and look out at the turquoise blue sea, the briny air penetrating and clean… carrying the scent of the wild thyme and mint on the hillsides. The waiter with the white apron brings two plates of the house specialty, octopus marinated in red wine vinegar, olive oil lemons, garlic and oregano… and then grilled on searing hot charcoal.  And on the side, marinated gigantes beans and seared arugula. Sometimes life is perfect.

New Orleans Oyster Po’ Boys

We usually wolf down our po’ boys right there in the kitchen near the stove, hot and spicy, the oysters crunchy on the outside and creamy on the inside, and the tartar sauce all over our fingers.

Massaman Chicken Curry

This dish is the ultimate exotic feast from South Asia, combining fantastic spices and umami flavors into one wildly savory dish.  We don’t find these flavor combinations in any other cuisine.  When the spices of Malaysia and Persia were combined with the local Thai flavors like cilantro, lemongrass, garlic, galangal, wild onions or shallots, fish sauce, peanuts, tamarind, spicy peppers and coconut cream, a feast was created out of the fusion of culture, commerce and conquest… and the wild tastes that were created make this curry one of the most beloved in the world.  Polls of culinary experts have rated Massaman Curry as the best dish in all the world.  But within traditional Thai cuisine itself, it exists only in the south… and even at that, the unique combination of spices that are used in Massaman curry are not generally used in other Thai dishes.  

Chili Con Carne

This is an authentic fiesta from central Mexico, it is not Tex/Mex in origin. This deceptively common meal takes its inspiration from the varied dried chilies, spices, fresh vegetables, jungle fowl and wild pig (peccary) perfected by the Aztec Empire. The spices they treasured are actually closer to the exotic and aromatic spices of India than the flavors from the beef culture of West Texas. Coriander, allspice (the taste of cloves), oregano, anise, cinnamon bark, wild onions and garlic vine were all available to the Aztec people, and they cooked over a smoldering fire, which made their chili perfectly smoky as well.

Jamaican BBQ Jerk Chicken

In the tangled lush heart of the island of Jamaica, a tree grows abundantly that we call allspice, and which the Jamaicans call pimento. This tree is revered by the locals because it provides the essential flavor of classic Jamaican cuisine. The dried and ground berries become the spice we also know as allspice, and the Jamaicans often use the wood from the trees in their 55 gallon oil drum BBQs to grill and smoke Jerk chicken and fish. Even the leaves are used for cooking, tossed into the fire to flavor the smoke that penetrates the meats and vegetables, resulting in one of the greatest grilled feasts in the world.​

Shrimp Puttanesca

Of all the regions of Italy, the further South you go, the more things heat up. Our hearts are always with Tuscany, but other regions of our bodies and souls are more South, finally arriving at the epicenter of a dizzy feeling of ardor… Sicily. This dish, Shrimp Puttanesca, is ground zero in sexiness.

Shrimp Scampi

This dish is a real classic and very popular in restaurants all over the world. As always with Italian dishes, Scampi requires the highest quality ingredients to be really memorable. Here in our wild savory kitchen, we are always looking to find the most umami flavors possible, along with the most authentic ingredients. We have always felt that the usual Shrimp Scampi you would be served in a restaurant… which is generally just lots of butter, garlic and Italian parsley… wasn’t explosive enough in taste. We wanted to make a memorable version… and this is it.

Roman Chicken with Roasted Peppers

Of the 14 regions in the city of Rome, my favorite area to wander around with Rebekah is Trastevere, arm in arm, taking our time… strolling within its maze of narrow winding cobblestone streets. We like to get lost there. First we go to the Coliseum, stare in awe, and then we head for Trastevere to eat.

Potatoes Au Gratin

This extravagant and decadent umami bomb feast is simple and quick to prepare but fantastically savory… for us, this is the ultimate comfort food. We have combined the cheesiness of Au Gratin with the creaminess of Scalloped Potatoes, along with smoked meats, wild mushrooms, and herbs of Provence like tarragon, thyme and rosemary.

Chicken Cacciatore

This is a taste of rustic Italy, where we first learned the meaning of  the word “abbondanza”. This is the Italy of our deepest memories, authentic and imposing, like the looming Medieval fortified hill towns of Tuscany.

Vongole

For us a pot of clams and pasta brings a certain serenity.  Living along the coast of the Monterey Bay, we are always amazed at the abundance of the ocean… but at the same time, shellfish makes us ravenous.  Sweet, meaty, briny… they embody the taste of the sea.   Toss in some chewy spaghetti or some hair fallen from an angel to soak up their natural juices released when steamed, some tomatoes for a summery freshness, each chubby clam simmering in the lemon/garlic/butter/wine reduce sauce… and you have a little feast that is both simple and extravagant.  

Lobster Pasta

Some meals are simply perfect. This light pasta is amazing on a lazy summer day with ice cold champagne, or a romantic warm evening with rose. Actually, it’s wonderful any time and any place on Earth, because this little feast will make it a special event.

Cuban Hash (Picadillo)

Cuban hash, called Picadillo, is one of the most popular dishes in Cuba and after making this little feast several times, we are also head over heels in love. Most often we prepare this little feast with pork, but sometimes we use ground turkey thighs from free range and air chilled birds.

Szechuan Black Bean Sauce with Crab and Shrimp

Black bean sauce is very deep in our memory, a passionately held love affair from all the fabulous meals we enjoyed in the Chinatowns of Los Angeles, New York and San Francisco. They were seafood dishes filled with authenticity and gravitas, and packed with Umami. This little feast brings those extraordinary dishes into our own wild savory kitchen.

Clay Baked Chicken or Duck

For years we have returned again and again to this simple savory feast… it’s like an old trusted friend.  We just tossed this chubby duck inside the clay pot along with tons of veggies, stuck it a cold oven, set it to 475 degrees and got back to the family fun.  An hour later, time to feast.  It’s that simple.  

Greek Shrimp with Lemons and Peppers

Imagine yourself at a beautiful two person mosaic tiled table, in a Greek cafe, leaning back against the cool of the white washed plaster wall, in the shade, away from the blazing sun. There is a glass of ice cold crisp local white wine in your hand, or maybe some tangy ouzo… and across from you is the love of your life. You turn slightly and look out at the turquoise blue sea, the briny air penetrating and clean… carrying the scent of the wild thyme and mint on the hillsides. The waiter with the white apron brings two plates of the house specialty, Greek Shrimp, fresh from the sea. And on the side, marinated gigantes beans and seared arugula. Sometimes life is perfect.

Fresh Corn and Crab Chowder with Smoked Bacon and Chanterelles

This is the Holy Grail of Chanterelle mushroom feasts, the intensely fruity and haunting flavors of this wild mushroom combines magically with the fresh corn cob kernels and the smoked bacon umami flavors… along with the sweet briny rich crab taste of the sea… all in a creamy herb broth. It’s one of the top ten chowders we’ve ever made.  

Seared Halibut Wrapped with Prosciutto in Garlic Cream Sauce

We love the delicate finessful flavor of halibut, but there was always something slightly missing in its depth of flavor. Without the powerful umami flavors of tuna or swordfish, the rich exquisite oil-rich salmon, or the dense flavorful flakes of snapper, sea bass or mahi mahi, halibut seems to need some umami richness.  Usually in restaurants, halibut is drowned in creams or butter to avoid its tendency to dry out.  This little feast solves all those problems… with Italian prosciutto!  

Seared Scallops with Thai Red Curry, Coconut Cream and Cherry Tomatoes

This little feast explodes with flavor because of the wildly contrasting tastes… the buttery rich umami seared scallops match perfectly with the spicy red curry, crunchy green haricot vert green beans and the bright sweet cherry tomatoes bursting with flavor, all contrasting wonderfully with the richness of the coconut cream and the savory fish sauce.  

Thai Fish with Tomatoes and Mint

Over the years, Rebekah and I have probably made this easy evocative feast more than any other. One reason for that is that when I go out fishing on the ocean, I bring back light flaky fish which are perfect for this meal. Whether I catch Vermillion Red Rockfish (two filets are pictured on the black plate pic), or Ling Cod, Red Snapper, Sea Bass, or Halibut, or we buy them at the market, they all are very elegant, and in this meal, exquisite.

Pasta Fagioli with Sausage and Kale

This classic Italian feast is perfect when there is a bite to the air, and the dry leaves are blowing past the door. Build a fire in the fireplace and sit down to this classic rustic comfort food at the weathered kitchen table. This is an authentic Italian umami bomb, so rich and savory, often served with rosemary and garlic focaccia, or toasted Kalamata olive bread with cheese, and a rich red wine to stand up to it all.

Red Bell Peppers Stuffed with Smoked Sausage, Garlic Seared Spinach, Feta and Rice

These crunchy juicy sweet red bell peppers were just asking to get stuffed and baked, so we obliged with lots of savory stuff like spinach seared in tons of garlic and Italian olive oil, smoked Cajun sausages and Italian sausages, lots of feta cheese along with three other cheeses like Pecorino Romano grated inside with smoked Provolone and Gruyere on top, held together with our own spiced Jasmine rice… all made really creamy with roasted red pepper and tomato sauce.   They are crazy tasty awesome wonderful.

Spicy Ramen Noodles with Shrimp and Seared Sausages

Lately we’ve been simply addicted to this Umami Bombi little ramen feast, simmered in our own chicken bone broth and our own seafood broth from boiled down shrimp, crab or lobster shells. We add Vietnamese fish sauce and tons of ginger and garlic and lots of Vietnamese flavors, with the addition of seared smoked Andouille sausage, Red Argentinian shrimp (which taste like lobster) and a couple creamy soft boiled eggs. 

Shakshuka with Feta

Of all the fabulous dishes from the Middle East, this is one of our absolute favorites. Packed with exotic spices and savory flavors, it makes a perfect brunch on weekends and a fun breakfast for the whole family.

Italian Meat Loaf (Polpettone)

We first saw this gorgeous meatloaf (named Polpettone) in Tuscany, when we came across one of those big glass storefronts you find on the main streets in Florence, and the hill towns, with endless mind boggling dishes of food stretching from the doorway all the way across the wall, behind glass cases, with the whole store a dizzying aroma of umami goodness. When I tasted the amazingly complex flavors of this meatloaf, I instantly realized this was not my mom’s meatloaf.

New Podcast Now Live

We were recently interviewed as a guest on The Storied Recipe and our episode went live today!! Here’s what the host, Becky Hadeed, had to say about the episode and the highlights of our interview… “John and Rebekah are both Emmy-award winning screenwriters. They are parents to 4 children, doting grandparents, and absolutely passionate home cooks. In fact, I think they’re the most passionate home cooks I’ve ever met. John and Rebekah believe feasting together is the path to “creating family”. While Rebekah uses inspiration and solid know-how to use up leftovers in exciting, delicious ways, John takes a meticulously researched approach to his cooking. They combined their gifts, styles, and experiences to self-publish a cookbook titled Our Wild Savory Kitchen. Today, they’re sharing John’s jambalaya recipe, born one magical evening in the Bayou, perfected in long conversations with famed chef Paul Prudhomme, and now enjoyed together by Paul, Rebekah, and their children as a way of celebrating life and, as they say, “creating family”. Highlights •Home cooking is “making family” •How food brought John and Rebekah together and how they catered their own wedding •Memories from a garden •Cooking and the creative/writing process •John and Rebekah’s different approaches to cooking •A magical night in the Bayou followed by magical lunches with famed chef, Paul Prudhomme •A history lesson on Cajuns and Cajun cooking •John and Rebekah’s approach to sourcing the very best and most authentic ingredients You can listen to it several ways: From The Storied Recipe Website:   In Apple Podcasts https://podcasts.apple.com/us/podcast/episode-028-time-in-kitchen-what-we-will-remember-always/id1482179289?i=1000478287502 Or simply search for The Storied Recipe in any podcast player Thanks for listening!  John and Rebekah

Fajitas

This feast is a charred meat umami bomb straight out of West Texas, originally made in the 1800’s with beef strip steaks… in fact sometimes cowboys were paid in meat and not money.  Those were tough times, and it was a harsh rugged job.  So if you want to cowboy up, or just enjoy a real fiesta, this is the real deal. This time we switched it up and used seared chicken!  You can also use shrimp! Serve with tons of salsa, sour cream, cilantro, guacamole, hot sauce and warm tortillas.  And several ice cold beers.   Enjoy!

Basque Braised Chicken Thighs with Peppers and Chorizo

I have always been fascinated by the Basque people, not just for their unique soulful cuisine, but also for the fact that no one really knows for sure where they come from or even where their language originates. Whenever folks go looking for the Basque origins, it turns out they were right there in their Basque Country homeland in the Pyrenees mountains all along, bordering both Spain and France, long before the French or the Spanish even existed.

Seafood in Saffron Broth with Coconut Cream, Sausage and Vermicelli

For a long time, we have been passionate lovers of the fusion cuisine that spreads out from the South of India, across the Malaysian Islands, and is greatly influenced by nearby Thailand and Vietnam.  Combining the coconut cream, saffron and warm aromatic spices of Southern India, the lemongrass, Kaffir lime leaves, tomatoes and vermicelli of Malaysia and Thailand, to the pork sausage and umami fish sauce of Vietnam, this amazing feast is one to cherish for your own wild savory kitchen.  

Black Bean Mexican Casserole with Spicy Sausage and Ricotta

This meal is real soul food from the heart of central Mexico and very different from the familiar restaurant style Tex/Mex cooking. Rebekah and I have been making this little feast for at least twenty five years… I think a good portion of our four kids’ DNA is made up of this family favorite. We always make two or three casseroles at once, and it makes endless lunches and dinners, and if frozen in the glass casserole dish, is an easy dinner for four any time you need it. It is hearty, healthy, spicy, addictive and deeply satisfying, a comfort food that is a real protein bomb… in which the flavors are both separate and yet married in a magical way.

Salmon Yakitori on Pineapple Planks with Salsa

We love wild Sockeye salmon for its intense flavors and deep orange-red color. Happily, with this Yakitori feast, Sockeye filets are just the right size for pineapple planks and the wonderful full flavor stands up well to the intense umami flavors of the Yakitori sauce. And the bright crisp tropical flavor of the pineapple is a perfect contrasting flavor sensation to the salmon and the intense Japanese sauce, causing a delicious tension in the taste. With the pineapple salsa piled on top, it’s a really delightful feast.

Chicken Thighs Simmered in Tomatillo Sauce

This deceptively simple South Central Mexican feast gets its intense flavors from the reducing of tomatillo and green chili sauces, and the patina that is formed by simmering chicken with this reduction sauce in a cast iron pan. I find tomatillo sauces very seductive, smoky and exotic, and they penetrate the chicken in a nearly magical way.

Creole Red Beans and Rice with Andouille Sausage

In many way, the Creoles of New Orleans may be the most quintessentially American society of all, the original American fusion. Comprised of the descendants of the French and Spanish who were born in Louisiana, it later came to include all races and cultures that shared this general background. They were always a highly sophisticated people, many educated in Paris. The Creole opened the French Opera house in 1859, and the city of New Orleans became the opera capital of America. When I think of this meal, Red Beans and Rice, I imagine the steamy languid Sundays of the Creole world of New Orleans in the 1800’s, ham on the table and French wine to accompany that. And then on Monday, which was called Laundry Day throughout the South, they used the scraps and bones from Sunday’s ham feast, tossed in some Red Beans and seasoning, and as it bubbled for hours, the tedious laundry work was accomplished along with a savory lunch.

Hanoi Turmeric Fish with Dill (Cha Ca La Vong)

This unique and ravishing feast is one of the top fish meals we have ever had in our lives. That covers a lot of ground and many years of cooking and a life lived fishing on the ocean. The story begins with a restaurant in Hanoi that is legendary. It serves only one dish… this dish… Cha Ca La Vong, which is Turmeric Fish with Dill.

Chicken Thighs in Mushroom & Thyme Cream Sauce with Dijon Mustard

This feast is your ticket to Umami City. This is a fusion feast, as if it were cooked by two lovers, a lady chef from the South of France, bringing her thyme, cream, bacon, duck fat, Dijon mustard, butter and Chardonnay… and her chef lover from Tuscany, with his Porcini powder, Marsala, olive oil and garlic. It’s a magical dish for all lovers.

Pho

This Vietnamese soup is easy to make, tasty, enticing, light, healthy, fun and addictive.

Shepherd’s Pie

I first tasted this classic New England meal, appropriately enough, in the food hall of Harrod’s in London, many years ago. It was a revelation. It has a timeless wildness to it, that speaks of a life lived outdoors and long ago, and of the fireplace and hearth, the warmth of home in a rugged country. This is a meal created by rural working folks and those who hunted and labored in the outdoors and in the garden.

Yakitori Chicken

I’ve always thought of Yakitori as the Bad Boy cousin to Teriyaki.  He rides a Harley and he isn’t sweet, except in a kind of dangerous complicated way.  This feast is the bad boy of Japanese BBQ. These skewers of little umami bombs have a wonderful tension between deep soy flavors from the Dark Soy (we use the Chinese version of Dark Soy, less salt, more aging), the tasty fresh unique flavor of sake, the nutty sesame, and the complex layered sweetness of the mirin.

Italian Sausages with Peppers and Onions

The first time I had this classic Italian-American delight was in New York at the Feast of San Gennaro on Mulberry Street in Little Italy. It was a savory revelation, an umami bomb inside some awesome hot toasted and buttered buns. I was hooked for life.

Cioppino

Beginning in the late 1800s, the commercial fishing fleet out of San Francisco’s North Beach and Fisherman’s Wharf was dominated by Italian fisherman, usually from the port city of Genoa.  But some boats were manned by a mix of fisherman from many other nations.  Working side by side with the Italians were Portuguese from Lisbon, Mexicans from Baja, Spaniards from Barcelona, Frenchmen from Marseille, Chinese fisherman who had been in the city for many years fishing for shrimp, and there were even some highly skilled long range seafarers from Basque.   Cioppino became so popular among the families in the bay area that it began to be served as street food for laborers along the wharf and by 1906, after the devastating earthquake, it was served in several restaurants in town.  It is a classic San Francisco feast and always eaten with the wildly popular local crusty sourdough bread.

Pulled Pork

Anyone who enters the fray about which region in America has the best Pulled Pork is in dangerous territory. Passions run high about BBQ and smoked meats, and from region to region, there is fierce competition. That being said, I’ll dive in anyway. I’ve always liked salty sour tangy flavors more than sweet, so I’m naturally drawn to the vinegar based marinades and rubs of Eastern North Carolina versus the sweeter stickier tomato based BBQ sauces of Kansas City or Texas.

Malabar Shrimp

In India, on the western coast along the Arabian Sea, lies the city of Mangalore, with it’s ancient traditional cuisine of creamy spicy coconut sauces. I have very strong memories of watching cooks from that region, working as chefs in Los Angeles, throw whole mustard seeds into woks of smoking oils, seeing them pop and sizzle along with curry leaves tossed in and blackening, infusing the oil with powerful flavors. South of Mangalore is the state of Kerala, and all along the coast this Malabar Shrimp is a very popular street food and one of the local home cooks’ favorite meals. The proximity of the ocean with its fresh fish and seafood along with the spiciness from the pungent curry leaves and chilies highlight this traditional dish… and it’s beautiful to look at as well, because this little feast also has an amazing shimmering deep red color from the tamarind.