Nicole Matson
How to Cook a Wolf | Seattle | September 2019
Featured Dishes
Beet-Cured Sockeye Salmon, Cucumber, Cherry, and Dill Crema
Cucumber, Capers, Yogurt Vinaigrette, Salmon Roe, and Black Pepper
Pasta, Wild Clams, Sun Gold Tomatoes, Basil, and Pancrolotta
Duck Breast, Chicories, Green Fig, Blackberry Green Coriander Vinegar, Mexican tarragon, and Puffed Wild Rice
Photography by Megan Swann
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