A classic recipe for chilorio, braised, shredded pork from Sinaloa, Mexico. It’s super easy to make, and is amazing in tacos, burritos, a sandwich, or with rice.
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Salmon Risotto
A simple salmon risotto recipe with herbs and butter that works well with leftover salmon or trout, or scraps from the carcass. You could use canned or smoked salmon or trout.
Hunt Gather Talk: Fly Curious
I am not a fly angler, and I’ve never been terribly interested in it. So I called up fly fishing expert April Vokey of Anchored Outdoors to see if she could change my mind. You’ll want to hear this one…
Virginia Brunswick Stew
This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.
Duck Burgers
Duck or goose burgers are a great use for skinless meat. Here’s how I make them, with caramelized onions, cheese and homemade mayo.
Crab Fried Rice Thai Style
A quick and easy dish for weeknights, Thai crab fried rice works with any crabmeat, crawfish tails, bay scallops, very small shrimp or chopped lobster. Pineapple adds a tart and sweet note.
Mexican Pipian Verde
A recipe for Mexican pipian verde, the green pumpkinseed sauce that traces its origins back more than 500 years. Great with any white meat or fish.
Duck Fesenjan
A recipe for Persian fesenjan, made with duck or goose. Fesenjan is a thick stew that hinges on walnuts and pomegranate molasses. Chicken or pheasant work well, too.