Charcuterie
Why it's taken me years to post a recipe for sweet Italian sausage is beyond me. I make this sausage all the time, too. Maybe it's just because I thought it too basic for HAGC? Whatever. Here it is, my version of the classic Italian favorite.
Ducks and Geese
This is a venerable dish, one of the great classics of French cuisine. Napoleon could have eaten this, as could Victor Hugo, Camus or Charles de Gaulle. Escoffier certainly ate salmis, and my recipe is based on his.
Recipe
When life gives you the shanks from large deer, braise them whole. Cooked slow and low, shanks get so tender no knife is needed. This Austrian recipe is absolutely a keeper, if only for the sauerkraut alone: As you'll see, it's not your normal kraut.
Italian
Yes, it's true. This is a vegetarian recipe... although it'd be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.
Charcuterie
Hungarians like their paprika. They put it in everything, even salami. I happen to love this salami: Tangy, zippy with paprika and garlic but not overly spicy. Normally this is a pork salami, but I've done it with duck here. Most meats will work.
Mushrooms
One of the greatest prizes in all of mushrooming, the cauliflower mushroom is both elusive and mesmerizing. It is the ultimate soup mushroom. Here's how to find and eat it.
Venison
I used to hate meatloaf. But I've changed. So here it is, venison meatloaf, the one and only meatloaf recipe on this website. Enjoy!
Recipe
There is a legend among a certain set of pastry chefs about the miraculous qualities of rendered bear fat in pastry. Well, it's true. While these may be pretty classic buttermilk biscuits, they are the flakiest you will ever eat.
Wild Game
Jerky seems so simple, but the difference between good jerky and great jerky is profound. At last, I think I've finally made a great jerky!
Foraging
Apios americana, the hopniss or potato bean or American groundnut. It's a plant that has fascinated me for some years, so much so that I began growing it in my garden in 2011. Since then I think I have a handle on growing, harvesting and eating these native American tubers.
Featured
It's a frightening thing, meeting your limitations. Knowing that there are many people better than you even at the things you consider yourself good at is nothing if not humbling. The only way I can cope with such knowledge is to fight it. Limitations are not set in stone. They can be moved.
Asian
When an authentic Sichuan restaurant opened up near my house, this dish immediately became my favorite: Pork belly, or in this case wild boar belly, braised then sliced thin and stir-fried with onions and black beans. So good, so easy.
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