Prickly Pear Syrup

Well into my adulthood, all I knew about prickly pears was that they are the fruit of a cactus, the…

Preserving Peppers

Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…

Experiments with Madrone Bark Tea

Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient…

How to Make Venison Ham

I present to you: mocetta. It was my first-ever dry-cured ham, and it does not come from a pig. This…

Pheasant Escabeche

I’ve made a lot of escabeche in my time, and read scores of recipes from all over the world. This…

Italian Head Cheese

Coppa di testa. In France it is Fromage de tete. In England, it’s called brawn. All decent enough names; but…

Elderflower Syrup and Cordial

May is a wonderful month. Flowers are everywhere, fishing is getting into gear and the summer garden is laden with…

How to Make Paprika at Home

Why bother making homemade paprika? Fair question. After all, the Spanish and Hungarians are better at it than we ever…

Green Garlic and Pink Pork

This dish is my little way of protesting an opinion piece that appeared in the New York Times recently suggesting…

Growing and Cooking Cardoons

Cardoons are slowly becoming more common in markets here in the United States, which is great. Because I’ve been growing…