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When life gives you big ole’ gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here’s how to do it, complete with a video!
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!
Little mountain trout, grilled simply and served simply. This is one of the iconic foods of the outdoors, one technique you should master if you chase these little torpedoes of quicksilver. Here’s how to grill trout without it sticking.
I used to hate meatloaf. Loathe it, really. But once I realized that a good meatloaf is, essentially, a giant meatball, I saw the light. So here it is, the one and only meatloaf recipe on this website. Enjoy!
How to roast a duck so that you get crispy skin and meat that isn’t horribly overcooked. There are nuances to this, so read on. Oh, and sorry: This only works with wild ducks.
If you have bullfrogs near you — and chances are you do — you could do a lot worse than gigging yourself a bunch of frogs for dinner. They actually do taste a little like chicken. But how to go from slimy frog to yummy frog’s legs? Here’s how.
Butterflying, also known as splitting or kiting a fish, is a basic skill you will want to know, especially when dealing with smaller fish. It keeps the fish whole but largely debones it. The technique is ideal for either quick pan frying or for stuffing the fish, in this case a trout.
Searing fish perfectly is a skill any cook should have, especially if you catch your own fish. I’ve been cooking fish this way for close to 30 years, both professionally and at home. Here’s how to sear a fish, step by step.