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.
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.
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.