I never used to think chicken and dumplings was worth making. But I was wrong, and the dish is even better with pheasant or grouse.
Wapato, arrowhead, katniss, duck potato: Sagittaria is an aquatic tuber of American marshes said to be the equal of a potato. I have never found it. But a friend sent me some, so I got my first tantalizing taste.
Snow geese rule the winter skies in Northern California. They are among the hardest birds to hunt — and are among the most challenging to cook.
Stifado, the iconic Greek rabbit stew, is a beguiling mix of sweet, spicy and savory. Sweet wine and lots of olive oil make this dish, as does a good brace of cottontails.
It seems that there is no one “authentic” Hungarian goulash. But this one, made with venison, comes pretty close to the old recipes, csipetke dumplings and everything.
Pine nuts from America’s Great Basin are among the best in the world. Combine them with some desert wildflower honey I bought in Arizona and you have one spectacular ice cream.
If you have never smoked a duck before you really ought to. Duck and goose lend themselves to the caresses of smoke: They’re rich, fatty and are wonderful as leftovers in sandwiches.
There’s nothing quite like a porcini hunt. The mushrooms are huge, meaty and can go for $30 a pound or more, so finding them is like striking gold. And boy did we find them last weekend!