Taiwanese beef noodle soup is serious Asian comfort food. It’s made with shanks, beef in most cases, venison here. This makes a silky broth.
Duck fried rice is a fantastic way to use leftover duck meat, or to make good use of otherwise “off” ducks that you have to skin, like divers, sea ducks and spoonies.
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
Spicy, meaty Thai-style meatballs, made with ground pork, beef or even chicken. Serve Thai meatballs as an appetizer before a Thai curry.
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.
A recipe for larb, a minced meat salad popular in Southeast Asia. My rendition of it is inspired by Hmong cooking and uses ground javelina.
This is a simple ground pork stir fry popular in Taiwan, where it is known, oddly, as “flies’ heads” stir fry for the black beans in it.
Dan dan noodles are wheat noodles, tossed in a sesame, soy and chile oil sauce, topped with spicy ground pork or beef.