- Wild Game
It’s huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.
Posted in American Recipes, Appetizers and Snacks, Berries and Fruits, Breakfast, Cooking Basics, Desserts, Featured, Foraging, Recipe | Tagged baking, berries and fruits, Cooking Basics, desserts, sweets, wild food | Leave a response
There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It’s a very simple fresh sausage, grilled and served with chimichurri on a roll. Here’s how to make it.
When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
July in a garden’s high water mark. It is also time to contemplate the autumn to come. This year, it is time to do the same in my own life’s garden.
One of the bedrock skills you should have as an angler — or, really, anyone who cooks fish. If you can make a good fish stock, you can get more out of the fish you bring home and boost the flavors in your seafood cooking.
When you forage, fish or hunt, it takes a toll on your hands. But in this age when we are so divorced from the natural world, so distant from finding our own food, it’s becoming ever more important to earn some of those cuts and scrapes on your own hands.
Blackberry syrup was my favorite at the International House of Pancakes when I was a kid. It’s still one of the few syrups I still make every year, mostly to mix with seltzer water (or vodka) for drinks. Here’s how to make it.