Duck stock is a foundational ingredient in my kitchen. It stands in for beef stock around these parts. And even if you only find yourself with a duck or goose carcass once in a while, you’ll want to know how to make this, so you can get more out of your purchase. Duck stock plays
How-To (DIY stuff)
Wild Boar Salami
This is a special wild boar salami I developed to celebrate a set of ingredients that all came from within 50 miles of each other: A wild hog I shot in Monterey County, some native sage I found there, and some California bay laurel my neighbor brought me from Santa Cruz. And I also use
Elderberry Liqueur
Instructions on how to make elderberry liqueur from fresh elderberries; this recipe keeps the berries whole, which makes a clean liqueur.
Duck Burgers
Duck or goose burgers are a great use for skinless meat. Here’s how I make them, with caramelized onions, cheese and homemade mayo.
Berbere Spice Mix
Berbere spice mix is essential to Ethiopian cooking, along with the clarified spiced butter known as niter kebbeh. Berbere (ber-BERRY) is to Ethiopia what garam masala is to India. This is my berbere recipe. I learned this berbere recipe decades ago, while working as a sous chef at The Horn of Africa, an Ethiopian restaurant
Mexican Pipian Verde
A recipe for Mexican pipian verde, the green pumpkinseed sauce that traces its origins back more than 500 years. Great with any white meat or fish.
Saffron Aioli
Aioli is one of those magic sauces, equally at home with both fried foods and poached meats. It is a Spanish garlic mayonnaise — aioli requires garlic to be an aioli — to which I’ve added some saffron for color and flavor. How to make saffron aioli? Well, traditional aioli uses just garlic and olive
Wild Boar Sausage
I have an entire section of this website dedicated to wild game sausages, from wild hogs and other animals, but this wild boar sausage is my baseline. This is a coarse, country-style wild boar sausage recipe that highlights the flavor of the boar. I use only a few herbs for flavoring, which allows the taste