Old frozen meat can have a second life! Here are some tips and ideas for you.
Culinary Experiments
Time and Place on a Plate
How to really dig deep into an experience you’ve had hunting, fishing or foraging and celebrate it as a meal.
Stretching in Place
With everyone hunkering down and staying in place, this is a great time to start kitchen projects, from meat curing to fermentation.
Porcini Powder
Porcini powder is a powerful way to add savory flavors to whatever it is you are cooking. Here’s how to make it at home.
Green Chile Pasado
Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Epazote: Mexico’s Mystery Herb
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
How to Make Masa Harina
Masa harina is dried tortilla dough. You can buy it, but if you have good corn, here’s how to make homemade masa harina.
Smoked Goose Wings
Goose wings can be tough as nails, but this recipe teaches you how to make them tender, smoky and delicious!