Blackberry syrup was my favorite at the International House of Pancakes when I was a kid. It’s still one of the few syrups I still make every year, mostly to mix with seltzer water (or vodka) for drinks. Here’s how to make it.
When life gives you big ole’ gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here’s how to do it, complete with a video!
If you live in California, this is a baseline fish recipe with most anglers. Everyone has a personal version of it, and pretty much anything you catch will work in a fish taco, although I used halibut here. My version uses a little salsa verde and avocado.
I’ve been making mustard at home for years, but many people don’t realize that making mustard is super easy — and can be as varied as your imagination. Do it yourself and you might never buy mustard again.
Simply roast quail is the bedrock skill of any quail hunter, or anyone who wants to cook store-bought quail. Roasting these little birds isn’t rocket science, but there are a few tricks to getting it right. Here’s how I do it.
I’ve been making pasta, mostly at home, but sometimes in restaurants, for more than 25 years. Over that time I’ve read a great many books on making pasta, and some of the best are very recent. Here are the best – the ones you will want to own if you want to make pasta at home.
It is Super Bowl Sunday. Every year before the Big Game, I watch the movie “Any Given Sunday,” which has the greatest motivational speech I’ve ever heard. It’s about the inches between success and failure, between being great and failing. Those inches matter in all things, not just football.
This is the OG method of roasting a duck, the Old School way that will give you crispy skin, but a fully cooked breast meat. I only roast ducks this way when they’re a) really fat, and b) I feel like making a kick-ass sauce. Got a fat duck? Roast it this way.