I knew that seafood and lake fish are, in fact, the simplest things to cook. But I always messed them up — just like dozens of other home cooks with whom, over the years, I’ve shared stories in the mysterious ways of fin and gill. Then, a few years ago, I learned the great lesson of cooking fish: Don’t.

Ever feel like making Grilled and Roasted Wild Alaska Salmon with Warm Colorado Fingerling Potato Salad? What a coincidence, because we have that exact recipe from Bill St. John.

Bill St. John tells you all about the homemade base we use for all of our ice creams. P.S. We make the base ourselves.

Would you like to know a little more about the different types of olive oils? This brief page, written by Bill St. John, gives you some of the essentials about three different classes of olive oils.

If you should happen upon some wild game birds or a hare, or you ordered them from us because they’re coming directly from Scotland, here are some recipes.

The secret to the perfectly seared scallop? Just cook the scallop on one side. (There’s other stuff to consider, too, as Chef Jamey Fader will tell you.)

Our newsletter writer, who has never made paella, makes paella. And he videoed the whole sordid affair.

A simple, scrumptious preparation for corvina (or another firm-fleshed white fish).

What is commonly purchased at grocery store butcher counters—wet-aged beef—doesn’t make for concentrated flavors (there’s no evaporation), nor the tenderizing of the meat’s musculature, nor any development of umami.

Only dry-aging can do that.

We have three different paella recipes on this page for you: chicken and chorizo; squid ink; and seafood.

The buttery, capery, shalloty, lemony sauce compliments swordfish perfectly.

Asparagus Gazpacho, Asparagus “Slaw,” and Asparagus Pizza, as well as four others.

Asparagus is difficult for wine in two ways: It’s natively bitter, first of all, and it is very high in the chemicals phosphorous and the sulphurous compound methyl mercaptan.

Making hollandaise sauce is much easier than you might think, and it’s far more delicious than the prepared versions you’ll find in stores.

A great way to NOT have to use all of your ramps at once — just preserve them as kimchi.

Here are six preparations for soft shell crabs. Eating them as a sandwich is very common and very delicious.

In a hurry and want a sandwich? Just snag one of our impeccably prepared Grab’n’Go Sandwiches. Chef Jamey tells you all about them.

This meatloaf, from the Colorado Collage cookbook, is one you’ll be wanting to make for every meal of every day for the rest of eternity.

Even though we love all of our sandwiches, Chef Jamey will introduce you to six of them, along with the bread that we make daily.

It’s not highly scientific, nor is it necessarily complicated to make, but our Grown-Up Granola benefits from great ingredients and straightforward production. Damn, this stuff is good.