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!
It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
‘Tis the season for slow braises and duck hunting. I first posted this recipe back in 2007, but I’ve come a long way since then. Here is an updated, streamlined version.