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Rabbit is my chicken, my white meat. I eat it whenever I can, and am always in search of new and interesting rabbit recipes. This one from Calabria is especially good.
Inspired by a Sicilian Easter lamb pie, this venison pie is everything a hand-held meat pie should be: dense, flavorful — and portable. It’s like an Italian empanada.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
After months of struggling with NOMA, the cookbook from the Danish restaurant considered to be the best in the world, I finally get it. Food is about time, and place. And meaning.
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
Yes, it’s true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat – wild duck fat. It’s just waiting for asparagus. You know you want some.
This year my garden will be different. This year, instead of cabbages and tomatoes and melons, I will be growing orach and yampa and ramps. Gardening meets wildcrafting.
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.