Albondigas de camaron are Mexican shrimp balls, a shrimp meatball, simmered in a chile-tomato sauce. It’s a great appetizer.
Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla – surprisingly good with fennel bulbs.
How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It’s great as-is, or in tacos or sandwiches.
In this episode, I talk with spearfisherman Valentine Thomas all about the pursuit. Lots of stories, what it’s like to hunt underwater, and how to get started in the sport.
Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together
Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile – change the sauce and you change the vibe. Here’s how to cook them.
Tired of maple syrup? Make fig syrup. You can use fresh or fried figs, wild or store-bought.