Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamal you are smelling. Nixtamal or
Cuisines, really most things, hinge on the perfect execution of something most of us think little about. In Mexican food, it is the tortilla.
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
Sous vide can be a useful tool. Just don’t overuse it.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
A simple spot prawns recipe inspired by Spain, along with general tips on how to cook spot prawns. Short answer: simply.
Cooking kokanee isn’t like cooking other salmon, and it’s just a bit different from cooking trout, too. Here are tips and recipes.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.