Fried turkey breast (wild or store-bought), cut into chunks, then breaded with Saltines and served with Mississippi comeback sauce.
Quick and Easy
A xoconostle salsa recipe from Mexico. Xoconostle, or tuna agria, is a kind of sour prickly pear fruit.
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?
One of the best ways to use the trim on a salmon or trout is to make trout cakes with it. This is a simple, homey recipe for that.