A recipe for Basque cod al pil pil, made by shaking a pan with olive oil and garlic in it to emulsify into a magic sauce. Do this with any white fish.
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.
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.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.