A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.
How-To (DIY stuff)
Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here’s how to make it at home.
I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because
Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.
This is a simple hen of the woods recipe where you slice the mushroom in big ‘steaks,’ then sear it under a weight.
Mexican chicharron en salsa verde is a simple stew usually served as a taco filling. Pork or duck cracklins stewed in a tomatillo-green chile sauce.
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.