Recipes

Field and Food

Revive. Recharge. Reset. Insightful notes and inspiring recipes from a regenerative way of life.

Short ribs are the perfect protein for any comfort dish. They’re high in fat and protein and loaded with flavor. The fatty nature of the short rib lends itself to so many cooking techniques, but slow and low is the most effective method to coax out the best qualities of the cut. And when you add a little curry, you’ve got a dish that’s guaranteed to please.
Continue reading
There are certain dishes that can truly exemplify and define the cultural heritage of a region. Every aspect of the dish is telling to the roots of its origin. One such dish is the creole favorite, gumbo. Gumbo is a rich stew native to Louisiana. It is arguably the flagship dish of creole cuisine, and it’s name and history carve out a genuine American story.
Continue reading
Talking about sausage is one of those things that leads to hours of conversations between chefs and food lovers alike. Whether it is a fermented and dried pepperoni full of Calabrian chilis, a smoky, emulsified frankfurter, or a fresh breakfast link of maple country sausage—the cultural and regional heritage of specific sausages can be traced back through the spice mix used in the grind and the technique employed. Cultures across the world have been creating and enjoying thousands of regionally specific varieties of sausage for generations. And, basically, they are all delicious.
Continue reading