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Pine nuts from America’s Great Basin are among the best in the world. Combine them with some desert wildflower honey I bought in Arizona and you have one spectacular ice cream.
If you have never smoked a duck before you really ought to. Duck and goose lend themselves to the caresses of smoke: They’re rich, fatty and are wonderful as leftovers in sandwiches.
Amanita muscaria can be a hallucinatory mushroom, a possible symbol of Santa and his flying reindeer. But it also can be eaten safely, if you do it right. So I decided to take a Christmas trip down the rabbit hole…
There’s nothing quite like a porcini hunt. The mushrooms are huge, meaty and can go for $30 a pound or more, so finding them is like striking gold. And boy did we find them last weekend!
It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
Few foods have the mystique of the canvasback duck, and when I was lucky enough to shoot one last week, I decided to delve into this mystique and cooked King Can the way they did a century ago.
By Hank Shaw on December 7, 2011
Hunting season brings with it a flood of emotions. Elation when you succeed, frustration when you do not, and always a deep contemplation about what it means to kill for food.
‘Tis the season for slow braises and duck hunting. I first posted this recipe back in 2007, but I’ve come a long way since then. Here is an updated, streamlined version.
Puffballs are basically the tofu of the mushroom world, so I normally avoid them. But when I found lots of little puffballs recently, I decided to make Sichuan ma po tofu, only with puffballs instead of tofu!