- Wild Game
Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look […]
Hungarians like their paprika. They put it in everything, even salami. I happen to love this salami: Tangy, zippy with paprika and garlic but not overly spicy. Normally this is a pork salami, but I’ve done it with duck here. Most meats will work.
One of the greatest prizes in all of mushrooming, the cauliflower mushroom is both elusive and mesmerizing. It is the ultimate soup mushroom. Here’s how to find and eat it.
I used to hate meatloaf. Loathe it, really. But once I realized that a good meatloaf is, essentially, a giant meatball, I saw the light. So here it is, the one and only meatloaf recipe on this website. Enjoy!
There is a legend among a certain set of pastry chefs about the miraculous qualities of rendered bear fat in pastry. Well, it’s true. While these may be pretty classic buttermilk biscuits, they are the flakiest you will ever eat.
Jerky seems so simple, but the difference between good jerky and great jerky is profound. At last, I think I’ve finally made a great jerky!
Apios americana, the hopniss or potato bean or American groundnut. It’s a plant that has fascinated me for some years, so much so that I began growing it in my garden in 2011. Since then I think I have a handle on growing, harvesting and eating these native American tubers.
It’s a frightening thing, meeting your limitations. Knowing that there are many people better than you even at the things you consider yourself good at is nothing if not humbling. The only way I can cope with such knowledge is to fight it. Limitations are not set in stone. They can be moved.
When an authentic Sichuan restaurant opened up near my house, this dish immediately became my favorite: Pork belly, or in this case wild boar belly, braised then sliced thin and stir-fried with onions and black beans. So good, so easy.