Want to learn how to hunt but haven’t the faintest idea how? This should help get you started – but you need to begin your journey soon, as hunting season will soon be here…
How-To (DIY stuff)
I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!
After many years without them, I finally get my hands on some ramps – that wild onion everyone’s talking about. Are they worth the hype?
An offhanded remark leads me down the rabbit hole in search of the mysterious – yet ubiquitous – mallow plant. Who knew how important this weed was to the Eastern Mediterranean?
Making pasta at home is a soothing process I find utterly absorbing: knead, roll, cut, fill, shape. Pasta-making has become a journey for me, with endless combinations of flours and ingredients.
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia
Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels from an alien planet. Caviar tastes briny and vaguely floral, and the textural surprise of the pop in your mouth has led more than one writer to liken it to Pop Rocks for adults. I’ve