Every spring I have a brief fling with my illicit lover, Amanita velosa. She is the sweetest, most lovely mushroom I’ve ever eaten, and I spend long hours looking for her. Here’s how to safely identify this mushroom, and how to cook it.
How-To (DIY stuff)
How to Render Duck or Goose Fat
Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.
Chaos Theory and Roast Partridge
Roast partridge, grouse or quail is a wonderful idea, but in practice the bird often comes out dry. Pan roasting is a far better way to roast game birds. This is by far the best way to cook upland birds, or small, skinny ducks like teal.
How to Harvest Pinon Pine Nuts
It’s time to harvest pinon pine nuts in America’s West, and here’s what you need to know to find, pick and process your own American pine nuts.
How to Make Prickly Pear Syrup
Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
How to Eat Manzanita Berries
Manzanita berries are ripening all over California right now, but few know that they are not only edible, but are well worth your time to collect. The secret? Grind the dry, apple-like berries to make a sort of manzanita sugar.
How to Make Verjus
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
How to Make Fish Stock
One of the bedrock skills you should have as an angler — or, really, anyone who cooks fish. If you can make a good fish stock, you can get more out of the fish you bring home and boost the flavors in your seafood cooking.