How-To (DIY stuff)

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…

Wild Game

Tinkering with Sausages

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

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…