Six Days of Salmon

Salmon, especially king salmon, are the pigs of the aquatic world. Large, fatty, with significant differences in flavor from cut…

Pheasant Escabeche

I’ve made a lot of escabeche in my time, and read scores of recipes from all over the world. This…

Harvesting Elderberries

Harvesting elderberries is a rite of summer or early autumn for people all over the United States, Canada and Europe.…

Italian Head Cheese

Coppa di testa. In France it is Fromage de tete. In England, it’s called brawn. All decent enough names; but…

Boneless Tempura Shad

Unless you are an eater of American shad, that giant river-running herring anglers greet eagerly every spring, you might not fully…

Elderflower Syrup and Cordial

May is a wonderful month. Flowers are everywhere, fishing is getting into gear and the summer garden is laden with…

Wild Salsify Lives Everywhere

I see salsify. It’s everywhere. And I didn’t know it was salsify. Until now. We have had wild salsify root…

How to Make Paprika at Home

Why bother making homemade paprika? Fair question. After all, the Spanish and Hungarians are better at it than we ever…

Tinkering with Sausages

I have been making a lot of sausages lately, and as each batch will typically give me some new insight into…

First, Catch Your Rooster

Can you eat roosters? Yes, you can eat roosters. Here is a story about a strange gift, an unusual challenge,…

Green Garlic and Pink Pork

This dish is my little way of protesting an opinion piece that appeared in the New York Times recently suggesting…