Featured
How I Design New Dishes
A Work in Progress
This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.
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Mastering a Simple Technique
Broiled Trout
Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
An Ode to Arizona
Dateland Dove Poppers
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
Comfort Food
Trout Cakes
One of the best ways to use the trim on a salmon or trout is to make trout cakes with it. This is a simple, homey recipe for that.
Handy Dandy
Tutorials
Hi There!
My name is Hank Shaw.
I write. I cook. I fish, dig earth, forage, ferment things, brew beer, raise plants, live for food and chase God’s creatures. I drink Scotch or Bud, eat burgers or dine on caviar, depending on my mood or what day of the week it happens to be. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. This is my story.
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Dove Season!
Get the Best Out of Your Doves
Grilled Doves a la Mancha
This is my signature dish for dove season. Grilled dove is one of my favorites, and this Spanish-inspired take on them never fails to please.
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Hank’s Dove Poppers
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.
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Dove Green Chile Enchiladas
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
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