Featured
Zarzuela de Mariscos
A recipe for zarzuela de mariscos, a Spanish seafood stew with lots of different seafoods, tomatoes, peppers and a zippy herb pesto at the end.
Podcast
Hunt Gather Talk: Pressure Canning
A podcast explaining all about pressure canning, with expert Cathy Barrow. We discuss myths, dispel fears and talk about our favorite projects.
Mexican
Asado de Puerco
Asado de puerco, or asado de boda, is a classic of Northern Mexico. Rich chiles that aren't too hot, lots of pork and spices make up this dish.
Charcuterie
Spanish Fuet Sausage
How to make Spanish fuet sausage at home. Fuet is a long, thin salami-style sausage lightly seasoned with garlic, white pepper and wine.
Asian
Fish Stir Fry
A simple fish stir fry recipe that works with most fish. Coated in a light batter, the fish is cooked with chiles, garlic and ginger.
American Recipes
Bison Stew
A rich, hearty bison stew made "three sisters" style with corn, beans and squash as a hat tip to Native American cooking. Any red meat works here.
British
British Game Pie
How to make hand-raised pies with game. This one is a huntsman's pie, an English classic hand pie made with a hot water crust.
French
Braised Beef Cheeks
An old school recipe for braised beef cheeks where the meat is marinated in red wine, herbs and spices, and then slow cooked until tender.
Podcast
Hunt Gather Talk: Freeze Drying
If you've ever wondered about freeze drying, this episode's for you. Spoiler alert: Freeze drying is more than just astronaut ice cream.
Mushrooms
Mushroom Fried Rice
A simple, quick and easy recipe for mushroom fried rice. This recipe works with any fresh mushroom, from buttons to morels, and whatever vegetable is in season when you make it.
Charcuterie
Venison Salami
How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it. I'll show you how.
Sweet Things
Olive Oil Rosemary Cake
A recipe for an olive oil rosemary cake with pine nuts. This is an Italian cake that isn't too sweet, and is great with preserved fruit and a little liqueur.
