Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.
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.
In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
Flounder, fluke or sole coated in breadcrumbs and fried, served with homemade tartar sauce and homemade fries.
This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.
Sometimes simple is best. That’s the case here with this simple crab pasta.
Old frozen meat can have a second life! Here are some tips and ideas for you.