A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.
This is caldo tlalpeno, a classic Mexican chicken and vegetable soup, made with quail, turkey or pheasants. It’s loaded with vegetables, chickpeas, lime and avocado.
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.
How to smoke a deer ham to make the best “roast beef” you’ve ever had.
Winemaker’s duck with grapes is a French recipe for slow roasted duck with grapes, shallots and thyme.
Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.
Another way to enjoy “oak nuts” is by making acorn grits. I love these in baked goods and soups.