Charcuterie

First, Catch Your Rooster

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

Recipe

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…

Recipe

Growing and Cooking Cardoons

Cardoons are slowly becoming more common in markets here in the United States, which is great. Because I’ve been growing…

Recipe

Corned Antelope, Anyone?

I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in…

Charcuterie

How to Make Blood Sausage

If you want a blood sausage recipe that’s approachable, this is the one. It is a Portuguese blood sausage that…

Recipe

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.…

Ducks and Geese

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…

Pheasant, Grouse, Quail

Pheasant Cacciatore

I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…

Ducks and Geese

Duck Rillette

Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…

Recipe

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…

Pheasant, Grouse, Quail

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,…