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…

Corned Antelope, Anyone?

I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in…

How to Make Blood Sausage

If you want a blood sausage recipe that’s approachable, this is the one. It is a Portuguese blood sausage that…

Exploring My Ethiopian Roots

I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots.…

Wild Duck ‘Buffalo Wings’

Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this…

Pheasant Cacciatore

I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…

Duck Rillette

Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…

Eating the Mystical Snipe

I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds…

How to Cook a Duck Breast

Searing a duck or goose breast is the foundation upon which almost all duck cookery is based. It is important to know how to do it right. Here are step-by-step instructions.

Classic Civet of Hare

This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the…

Vietnamese Duck Pho

When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it…