An easy Italian cross between an omelet and a quiche, this frittata is stuffed with wild mushrooms and wild spinach.
How-To (DIY stuff)
Growing and Cooking Amaranth Greens
Amaranth greens, a/k/a pigweed, are some of the most nutritious leafy greens you can eat. Here’s how to harvest and cook them.
My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What’s not to love?
Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla – surprisingly good with fennel bulbs.
How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It’s great as-is, or in tacos or sandwiches.
British Parsley Sauce
Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
Venison Sausage with Sage
Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together
Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile – change the sauce and you change the vibe. Here’s how to cook them.