Recipe
Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It's not made from salmon fillets. I make my salmon salad by grilling the bones after I've filleted the fish, then stripping the meat from the ribs for this salad. Thrifty, and awesome.
Recipe
Germans eat a lot of smoked meats, including bacon. But I failed to find "authentic" German bacon recipes, so I made up my own. This bacon turned out so well it made me want to dance around in a dirndl. OK, maybe not. But it is damn good.
Wild Game
If you love buffalo wings made from chicken, all it takes to do this with pheasant wings is a little bath in some nice stock. This, my friends, is wild game football food.
Recipe
Deviled eggs are one of those foods I have a hard time controlling myself with. I've been known to eat a dozen at a sitting, and even though I know I'll feel ill afterwards, I can't stop eating them. These deviled eggs, made with smoked salmon, are especially good.
Fish
As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.
Recipe
I always order salmon at sushi restaurants, but I am no sushi master so at home I stick to easier preparations, like salmon tartare, which, if you've never heard of it, is chopped raw salmon. My version has a Northern European flair to it, with dill and a special pumpkinseed oil the Austrians use a lot.
Wild Game
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
Appetizers and Snacks
My fig tree is exploding with fruit right now, so I decided to revise my recipe for an old favorite: Fig jam, spiked with ouzo, lemon and bay. I don't eat too much jam and jelly, but this one is absolutely worth your effort.
Recipe
Ah, Matilda. She is the boar that just keeps giving. Ever since my boar hunt in March, I have been…
Salmon and Trout
In case you hadn't noticed, I actually like the rest of the salmon as much - if not more - than the fillet. This is salmon head soup, done Japanese style. And don't worry, there will be no eyeballs staring back at you: You only use the salmon heads to make the broth.
Recipe
If you want to make your own fruit wines - wines worthy of the snootiest wine snob - this is how to do it. I've been making fruit wines for 20 years, and here is my method. It requires some special equipment, a lot of patience, and a little math. But the result is more than worth it.
Mushrooms
It is chanterelle season in much of America right now, and I am even hearing a few isolated reports of chanties here in California. What to do when you want to extend your season? Pickle your chanterelles. They're awesome preserved this way.
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