Pheasants and pomegranates just seem to go together; the bird’s mild flavor is nicely offset by the tangy flavor of the juice. It’s part of that whole connection between game and fruits: Duck and orange, venison and prunes, wild boar and apples. I had no real foreknowledge that I would make something with pheasants and
I’m from New Jersey, and much of what I learned about how to interact with others I learned from my stepfather Frank. Frank’s main rule was, “always have favors you can collect on, and don’t be afraid to do other people favors.” I do something for you, you return the favor — scratching each other’s
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots. I’m talking about my time as a line cook in a restaurant called The Horn of Africa in Madison, Wisconsin. This was my first restaurant job. I started as a dishwasher. I was in Madison
Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this was an excellent game, even if I didn’t care about the teams themselves (I am still in afterglow from the Giants’ win last year). And for me, the Super Bowl isn’t complete without yummy fried
I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of meat. In this case the meat is pheasant, and what better dish than pheasant cacciatore? Hunter’s style. The French call it chasseur, the Spanish cazadores, the Italians cacciatore. This dish in its variations exists in
Rillettes. If you know what this is, you definitely know your food. If you don’t, think of it as a fancy way to say “potted meat.” See the difference? I’d eat “rillettes.” Potted meat evokes images of SPAM and other industrial horrors. Rillettes are basically a preserved, fatty meat product pulverized enough to be spread
I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds in hand I began plotting an appropriately glorious way of cooking what has been something of a questing beast for me. I devised what I thought would be such a plan, and Holly and I