Charcuterie
Italian Wild Boar Liver Sausages
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…
Recipe
Grilled Venison Kebabs
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly…
Italian
How to Cook Fava Beans
Fava beans are my labor’s love. I am inordinately fond of the chubby legumes, which signal to me that high…
Wild Game
Wild Turkey Broth
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring…
Charcuterie
Loukaniko: Traditional Greek Sausage
Loukaniko is an ancient sausage, dating back to Classical times. Nowadays it is a coarsely ground Greek country sausage that,…
Recipe
Bacchus Biscuits: Greek Fennel Cookies
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we…
Greek
Oregano Ice Cream
They say that nothing is new under the sun. And I suppose oregano ice cream has been done by someone…
Recipe
Spring Carrot Pickles
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…
Italian
The Lonzino is Cured!
I have been getting a lot of requests for my lonzino recipe, and I thought I would celebrate this happy…
Foraging
Cretan Olives with Seville Oranges
A found olive is a rare thing, unless you liveย in Northern California. They grow everywhere here, yet few people even…
Recipe
Venison with Morel Sauce
I am happy to report that the morel mushrooms in this venison steak were not the only onesย we found in…
Venison
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love…
