- Wild Game
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.
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…
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.
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.
This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
Venison chili. What’s not to love? Everyone has his own version, and I’m no exception. I’ll wager you’ve never seen a chile recipe quite like this one: It’s taken me many years to perfect it.
My first instructional video! I decided to start with an easy one: How to clean a gizzard. If you hunt birds, or buy gizzards, you know they don’t come cleaned. Here’s how.
I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.