A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
French
Winemaker’s Duck with Grapes
Winemaker’s duck with grapes is a French recipe for slow roasted duck with grapes, shallots and thyme.
Crepinettes with Wild Boar
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it’ll change your cooking.
Duck a L’Orange
Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
French Stuffed Cabbage
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
Wild Mushroom Bisque
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
Salmis of Snipe
This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
How to Make Verjus
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.