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.
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!
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.
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
After having never even knowing of their existence for the first 30 years of my life, I’ve recently been cooking with matsutake mushrooms a lot. I got a great price on a batch from Oregon, and I’d already bought some dried ones. After cooking with them fresh and dried for several weeks, I now feel qualified
Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient is not only new to me, but new to the rest of the culinary world as well. It’s a rush, that feeling — real or imagined — that I am adding something new to our collective knowledge of
Salmon, especially king salmon, are the pigs of the aquatic world. Large, fatty, with significant differences in flavor from cut to cut, the salmon is, like pork, equally good fresh or cured. And if there is a fish you can get all nose-to-tail on, it is the chinook. If you are lucky enough to come
Unless you are an eater of American shad, that giant river-running herring anglers greet eagerly every spring, you might not fully appreciate just how elated I am right now. You see, I have solved the most vexing problem facing any shad angler: How to deal with the bones of a fish the Indians referred to as