In the cool winter months there is often a thick curly leafed spinach available that is perfect for this dish. For most plates the healthy, earthy flavors of the spinach are nicely counterbalanced by the salty, smokey and acidic flavors of this simple dressing which is truly only as great as the bacon you use.

One of the few fishes that is steadily available on the wast coast throughout the entire winter Rock Fish (also known as red snapper or rock bass) can be a cost effective way to enjoy fresh fish in the “off” season. The simple method of preperation for thei flakey and mild fish is a great counterpart to the substantial and flavorful vegetable stew with red potatoes. As always, be wary of overcooking the fish and you will be amazed with the results.

Why should meat get such special treatment? Every time I have a classic wellington it is the mushroom duxelle that always peaks the interest of my tastebuds. In this twist on an old favorite I invite you to make the vegetables the star although it is debateable if anything can outshine buttery, flaky puff pastry.

I love a well cooked lamb shank on a cool autumn day (or winter for that matter). The long, slow braising process removes the perception of greasyness while taming the often gamey flavor that can accompany lamb. The key to this dish is time and patience. Make sure to cook the shanks uncovered and rotate them every half hour or so to allow the sauce to make the most of the carmelization.

This is an absolute favorite of mine. While wild caught salmon is best for this dish there is high quality farmed salmon available if you know what to look for. The real key to this dish is to not disturb the potatoes and fish while it is browning during the initial phase of the cooking process. This will render a crisp and golden crust which is a great counterpoint to the tender, flaky salmon beneath. The bean and vegetable stew is a great accompaniment for many fish dishes because it is full flavored, yet enhances and does not compete with the flavor of the salmon

A great pork chop can be very aloof. Thirty seconds too long on the grill and results can go from sensational to just okay. The spice rub I developed for this signature dish in the Ahnala restaurant at the Fort McDowell Resort gives a slight buffer to the potential for loss of juiciness. Starting with a well marbled, tender Berkshire line pork chop is also a good tip for avoiding a dry chop.

The fall is a great time for both Pacific Halibut and East Coast lobster. The lobsters are through their molt and have filled their newly hardened shells with succulent meat and the cooler Northern waters of the Pacific are yeilding the best Halibut of the season as it comes to a close. Combine the two with this recipe and some technique and you will have a memorable special occasion meal.

Flan is one of those simple and elegant things that once mastered is a great addition to your cooking repetoire. The caramel can be tricky, but make especially sure to have your custard cups ready right next to the stove so the caramel can be poured in as soon as its ready because the heat of the pot could burn it.

This is an exceptionally tasty soup with great visual appeal. Not only great as a soup I have also used it as a sauce using small pools of it on a large plate to accompany a piece of grilled swordfish.

In the Northwest Dungeness crab is a late fall through early spring right of passage. While I favor it specifically for these cakes they can be made with very good results out of meat from any species. While some crab has a higher moisture content (like snow crab) you may need to place the meat in a strainer and press some of the moisture out of it.