Some men have cars as toys, others electronics. My toys are pasta-makling gadgets, and the Italian chitarra is one of my favorite – it lets you play your pasta like an instrument.
Hares and jackrabbits are almost always poor man’s meat, and this Sardinian hare stew takes simple ingredients and makes them special. It’s good cold weather food that can stretch a long way in tight times.
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
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.
How to make the quintessential Italian meatball, from any meat – including some wild ducks and geese not normally known for good eating. It’s all in the method…
Nothing like a nasty winter rainstorm to get me braising meats — in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.
Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour – and acorn flour pasta.
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia