I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I’ve ever made. I used to like gizzards. Now I love them!
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
What could be better than authentic Swedish meatballs? Authentic Swedish meatballs made with moose meat and sauced with highbush cranberries and cream, that’s what.
I’ve met many here in California who think that all good things can be had in our Golden State, where the magic of fresh and local and seasonal cooking is strongest. They’re wrong. Just five years after Alice Waters opened Chez Panisse, a similar restaurant opened in chilly Madison, Wisconsin, called L’Etoile. Just as Waters’ mantra was
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in the world they got the beef that pretty red color. And what in hell was with the “corned” part? Years later, when I began to make my own sausages and salami, I occasionally came across
The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and suggested I post some German and Austrian venison recipes. “I recently shot a 200-pound whitetail (field-dressed) and would like simple recipes on fixing it,” he wrote. Well, I do have some good Teutonic venison recipes