If you want a blood sausage recipe that’s approachable, this is the one. It is a Portuguese blood sausage that combines pork, pork fat and pork blood into a cohesive whole. I’ll walk you through how to make it. I’m from New Jersey, and much of what I learned about how to interact with others
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Braised Rabbit, and a New Way to Look at Food
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
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Exploring My Ethiopian Roots
I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots. I’m talking about my time as a line cook in a restaurant called The Horn of Africa in Madison, Wisconsin. This was my first restaurant job. I started as a dishwasher. I was in Madison
Wild Duck ‘Buffalo Wings’
Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this was an excellent game, even if I didn’t care about the teams themselves (I am still in afterglow from the Giants’ win last year). And for me, the Super Bowl isn’t complete without yummy fried
Pheasant Cacciatore
I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of meat. In this case the meat is pheasant, and what better dish than pheasant cacciatore? Hunter’s style. The French call it chasseur, the Spanish cazadores, the Italians cacciatore. This dish in its variations exists in
Duck Rillette
Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as a fancy way to say “potted meat.” See the difference? I’d eat “rillette.” Potted meat evokes images of SPAM and other industrial horrors. A rillette is basically a preserved, fatty meat product pulverized enough to be
Eating the Mystical Snipe
I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds in hand I began plotting an appropriately glorious way of cooking what has been something of a questing beast for me. I devised what I thought would be such a plan, and Holly and I
Cutting a Whole Chicken or Pheasant
Cutting a whole chicken, pheasant, grouse or turkey is exactly the same process — they are all related, gallinaceous birds, after all. I’ll walk you through how to cut up a chicken or grouse for cooking step by step so you can make the best use of all the parts. Cutting a whole chicken or