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One of my favorite Mexican restaurant dishes, I decided to try my hand at making an authentic chile colorado with wild boar. It’s like mole, only spicier and easier to make.
I’ve been spending long days by myself, combing the piney woods of the High Sierra, looking for Mr. Brown, the spring porcini mushroom. I am happy to say I’ve found him.
When life blesses you with porcini mushrooms so beautiful you could just weep over them, the right thing to do is serve them simply. In this case, grilled with wild onions.
Wild ginger has been used as a food plant in North America for eons, but it also happens to contain a substance that can cause kidney failure. I review the science on the matter.
If you’ve ever had one of those amazing dill pickles, right from the crock, you’ve had a lacto-fermented pickle. Guess what? The process works great with carrots, too.
I first ate this astonishing spaghetti sauce in Massachusetts; my brother-in-law made it with lobster. This is my West Coast version, done with crab.
Wild turkey parmesan? Oh hell, yeah! Not the fanciest dish I’ve ever made, but it sure is good. It’s a great way to introduce someone to wild turkey.
Today is Mother’s Day, and for me that means mom’s clam chowder. Not only is it a wonderful chowder, but it’s also a bowl full of memories.