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Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good…
I am on the road again, on book tour. Off on the longest, scariest road trip of my life. I will be living out of my truck for 9 weeks, hitting 21 cities. The success or failure of my book depends on this trip. And I need your help.
Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood — memories that all came flooding back when I made it again recently.
I’ve been making my own hot sauces for years, but none have been as good as this sauce I made with wild chiltepin chiles from southern Arizona.
I love Fuchsia Dunlop’s Chinese cookbooks, in no small part because she includes game recipes in them. This is my version of Sichuan Rabbit, which I made with a cottontail Holly brought home.
It’s summertime, and the fishing is easy. After an epic shark fishing trip in San Francisco Bay, I decided to celebrate summer with a classic Calabrian dish that uses lots of fresh tomatoes.
Steak Diane may be retro, but it’s a perfect recipe for venison backstraps. Normally made with beef, the “Diane” in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right…
One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here’s how.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.