When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.
Archives for October 2011
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
I can see light at the end of the tunnel. My book tour is nearly over, and I’m feeling good about the last week of events. So I was in a fine state of mind for a woodcock hunt in Michigan last week.
Duck seasons are opening all over the country now, and this rich, bolognese-style pasta sauce is a great way to use legs and wings of wild ducks and geese.
I hunted grouse in Minnesota last weekend, but did not shoot one. That’s OK, because what I really needed in the Northwoods was quiet – and to escape the world within the comforts of cooking.
It’s fall, and that means acorns are dropping everywhere. If you are adventurous to make your own acorn flour, what then do you do with it? Lots of things, but my favorite use for acorn flour is this spaetzle recipe.
Chilindron, a Spanish stew dominated by roasted red peppers, paprika and onions, is one of my favorite dishes. It’s so versatile it works with almost any meat.