Goose wings can be tough as nails, but this recipe teaches you how to make them tender, smoky and delicious!
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
A recipe for Basque cod al pil pil, made by shaking a pan with olive oil and garlic in it to emulsify into a magic sauce. Do this with any white fish.
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.
Another way to enjoy “oak nuts” is by making acorn grits. I love these in baked goods and soups.
Yes, you can eat duck tongues. Crispy fried duck tongues are one of the best bar snacks ever!
Black salsa. Sounds weird, but this sauce is addicting, and goes well on anything.