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.

Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!

Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I’m now a believer.

I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.

I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!

Two weeks ago I attended an eye-opening butchering demo that taught me a ton of new tricks. Yesterday I got to return the favor, and was reminded how much fun it is to teach.

Making filled pasta is like giving someone you love the perfect present.

Everything about a great filled pasta — whether it is a tortellini, or its larger brother tortelli, a ravioli, pansotti, mezzaluna or whatever — requires the kind of care given to a perfectly chosen and presented gift.

Lasagne (or is it lasagna?). Whatever, it is a bedrock staple of my childhood in New Jersey. I grew up around a lot of Italians, and everyone’s mother or nonna made lasagna for special occasions,  like Sunday night. I’ve eaten more versions of lasagna than any man has a right to. Even my own decidedly [...]