How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.
How-To (DIY stuff)
Caul fat is the lacey, fatty lining of an animal’s insides. It’s also a versatile ingredient in the kitchen.
How to make Thai red coconut curry, a versatile curry that works with most meats, fish, and can be even made vegetarian.
A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.
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.