How to make the best potato fish cakes. Potato fish cakes are the “other” style of fish cake. No breadcrumbs here. Any flaky fish works, freshwater or salt.
Amaranth greens, a/k/a pigweed, are some of the most nutritious leafy greens you can eat. Here’s how to harvest and cook them.
Serving ceviche on tostadas is common in Mexico. Here’s how to make them so they don’t shatter all over the place.
A classic Italian mushroom ragu, made with a variety of mushrooms, wild or cultivated. Serve this with polenta or pasta.
My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What’s not to love?
Albondigas de camaron are Mexican shrimp balls, a shrimp meatball, simmered in a chile-tomato sauce. It’s a great appetizer.
Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla – surprisingly good with fennel bulbs.
How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It’s great as-is, or in tacos or sandwiches.