- Wild Game
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This is how I preserve the season’s pepper harvest. I’ve done this with red bells, green bells, pimientos, piquillos, Hatch chiles, jalapenos, you name it. It’s a great way to have roasted peppers at your fingertips the whole year through.
A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.
Sorrel sauce. It’s so basic, yet so profoundly useful… and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.
Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.
Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
This is my favorite way to eat zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint. I grow zucchini almost solely for this recipe.
Not everything on this site needs to be exotic. Sometimes you want a simple, easy dish you can make on a Tuesday night after work. This is one of those recipes. Salmon and avocado are naturals together, and this salsa is basically a deconstructed guacamole.