Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.
What goes together in life goes together on the plate. Fried dove breasts served with a pilaf of wheat, corn and edamame soy beans – things doves eat.
I hand harvested a bit of wheat recently. The process made me realize how much we ignore the grains that sustain us.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.
On this episode of the Hunt Gather Talk podcast, I get together with my Southern California doppelganger, Pascal Baudar of Los Angeles. Pascal is a wizard with wild plants and we spend an hour geeking out on all sorts of cool stuff.