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Photo by Holly A. Heyser

Partridge Baked in Salt

I’d always been leery about baking things in salt. It seems like such an extravagant waste of salt, and the few times I tried it the meat or fish I’d baked tasted ridiculously salty. Then I read Mark Bitterman’s Salted, which is by far the best work I’ve ever read about this most important ingredient. […]

Photo by Holly A. Heyser

Brined Roast Chukar or Partridge

This is a lovely, simple recipe for roast partridge; I used chukars for this, but Hungarian partridges would work fine, too — as would a domestic Cornish game hen. Partridges are in many ways little pheasants, with a flavor closer to chicken than their cousins the grouse. Also like chicken, chukars can get dry in […]

Photo by Holly A. Heyser

How to Pluck a Pheasant

Plucking a pheasant is not hard, but it requires patience. The reason is because unlike a duck or goose, a pheasant has relatively thin and loose skin — skin that will tear very easily if you try to rush the job. There are two methods: Dry plucking and wet plucking. Dry plucking is what you […]