Asian
Few cultures love to eat squirrel more than the Hmong, a group of Southeast Asian immigrants who arrived here in the US after the Vietnam War. This is a pretty standard stew loaded with fresh, vibrant ingredients: Lemongrass, ginger, chiles and lots of herbs. It's like a squirrel pho.
Recipe
Ah, Matilda. She is the boar that just keeps giving. Ever since my boar hunt in March, I have been…
Salmon and Trout
In case you hadn't noticed, I actually like the rest of the salmon as much - if not more - than the fillet. This is salmon head soup, done Japanese style. And don't worry, there will be no eyeballs staring back at you: You only use the salmon heads to make the broth.
Salmon and Trout
This has been a memorable year for salmon fishing in California. I've caught quite a few chinooks already so far, and the first thing I cook on each one is the collar - the part behind the gills and head. Grilled like Japanese hamachi kama, it is spectacular.
Fish
One of the best things to make when you have firm fish such as shark, swordfish or sturgeon is a stew. And in summer, I love me some Thai green curry when I catch sharks and sturgeon.
Venison
I almost never make curries, but when I found fresh turmeric root at Whole Foods, I was compelled to give it a go. A Thai massaman curry is perfect for venison.
Foraging
Puffballs are basically the tofu of the mushroom world, so I normally avoid them. But when I found lots of little puffballs recently, I decided to make Sichuan ma po tofu, only with puffballs instead of tofu!
Asian
I love Fuchsia Dunlop's Chinese cookbooks, in no small part because she includes game recipes in them. This is my version of Sichuan Rabbit, which I made with a cottontail Holly brought home.
Charcuterie
And you thought bacon was a Western thing, didn't you? Not so. In fact, this Chinese bacon might be my favorite style yet...
Foraging
After having never even knowing of their existence for the first 30 years of my life, I’ve recently been cooking…
Foraging
Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient…
Salmon and Trout
Salmon, especially king salmon, are the pigs of the aquatic world. Large, fatty, with significant differences in flavor from cut…
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