How-To (DIY stuff) Archives

German

Spinach Spaetzle

A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.

Spanish

This is the classic Spanish green sauce for fish, most often as merluza en salsa verde, but you can sub in other fish for the merluza, which is hake.

Recipe

A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.

Ducks and Geese

Here's how to make duck bacon at home. Duck bacon is cured duck breast that is then smoked and sliced. You can eat it cooked or uncooked.

Recipe

When life gives you lots of ducks, make a duck pie. This is a British meat pie, filled with lots…

Fish

Royal red shrimp are one of North America's finest shrimp. Here's why you should seek them out, and how to cook them.

Charcuterie

How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.

Featured

Caul fat is the lacey, fatty lining of an animal's insides. It's also a versatile ingredient in the kitchen.

Asian

How to make Thai red coconut curry, a versatile curry that works with most meats, fish, and can be even made vegetarian.

Recipe

A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.

Mexican

Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here's how to make it at home.

Pasta, Risotto, Gnocchi

I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack…