Duck Prosciutto

This is one of the easiest charcuterie projects you can undertake, and it has been one of my more popular recipes. But I've learned a lot about making duck prosciutto since I first started doing it in 2007, and there is definitely a difference between good duck ham and great duck ham.

Elderflower Fritters

Elderflower fritters are wonderful, but most recipes for them have a serious flaw: They simply dip the flower heads in batter, leaving the toxic stems attached. How to fix that problem? Make a beignet instead.

Bison Bresaola

Bresaola, an Italian air-cured eye round or loin, is normally done with beef. But it works with any large animal, in this case a bison.

Fermented Carrot Pickles

If you've ever had one of those amazing dill pickles, right from the crock, you've had a lacto-fermented pickle. Guess what? The process works great with carrots, too.

How to Make Oil Cured Black Olives

Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.

Pickled Artichokes

We're in high season for artichokes, and when life gives you too many artichokes - especially the baby ones - this is how you preserve them for the summer.

Clam Cakes Block Island

Clam cakes? Yep, they're a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.

Italian Marinated Mushrooms

Marinated mushrooms are a staple on any antipasti plate. They're not pickled so much as they are preserved. Here's how to do the technique the Italians call sott'olio.

Wild Duck Jerky or Goose Jerky

Who doesn't love jerky? Good jerky - dry but not brittle, spicy but not overpowering - is God's gift to road food. Once made, this wild duck jerky will keep for months.

Greek Preserved Quail

The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.

Sliced Venison Tongue Salad

I am a huge fan of offal, and this extends to venison. Here's an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn't like a little tongue?

Oyster! Oyster! Oyster!

Sometimes I can't do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I've nailed "Oyster, Oyster, Oyster."