Caul fat is the lacey, fatty lining of an animal’s insides. It’s also a versatile ingredient in the kitchen.
How-To (DIY stuff)
Red Coconut Curry
How to make Thai red coconut curry, a versatile curry that works with most meats, fish, and can be even made vegetarian.
Duck Liver Pate
A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.
How to Make Machaca
Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here’s how to make it at home.
Mushroom Ravioli
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
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
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.
Hen of the Woods ‘Steak’
This is a simple hen of the woods recipe where you slice the mushroom in big ‘steaks,’ then sear it under a weight.