A classic German sausage made from white meats and flavored with lemon, parsley and spices.
How-To (DIY stuff)
This is how I smoke venison loin so it comes out like the best roast beef. Great for sandwiches!
A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.
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.
A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.
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.
Royal red shrimp are one of North America’s finest shrimp. Here’s why you should seek them out, and how to cook them.
How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.