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The first time I drank mirto, the dark, herbal-tasting Sardinian liqueur, I fell in love with it. Little did I know then how easy it was to make, and when I found a myrtle bush, it was game on!
Find out who won free dinner for two and a free hotel stay for our upcoming four-course Duck Duel at Grange between Chef Michael Tuohy and myself…
Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I’m now a believer.
I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.
It’s on! A rematch of last year’s Iron Chef Duck competition between Chef Tuohy and myself, only this time one lucky couple gets a free dinner AND hotel room. Details? Read on.
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.
A year ago I said I’d not return to Canada to hunt ducks and geese. I changed my mind, only this time we drove — all 4,500 miles. It was an epic road trip, worth every mile.
A year ago my friend Chris and I hunted ruffed grouse in Minnesota. Since then we’ve decided to chase every grouse species in North America — this year’s quarry? Sharptails in North Dakota.