When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring home only a few turkeys in any given year, so you owe it to yourself to make a nice broth from the carcass. You can make broth from a skinned or plucked turkey, and you
Every year or so Holly and I host a Greek-themed, springtime hootenany we call our Big Fat Greek Parties. We roast goats and lambs, eat octopus, sometimes grill sardines. But the mainstay of the party food is always this more or less traditional Greek loukaniko sausage. Loukaniko is an ancient sausage, dating back to Classical times.
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we hold every spring. They’ve been dubbed Bacchus Biscuits. I support that. They turned out to be quite a hit, much to my relief — I’d never made them before the party. They are a riff off
Sometimes the strangest thing will send me off on one of my little adventures. We needed to saw off an errant fig branch on our tree, and I finally got around to it this past weekend. As I carried the branch to the fire pile I remembered that you can wrap things in fig leaves
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every season, and I am finding that springtime is a particularly good time for pickles. Instead of suffering in the summer’s heat, with sweat flavoring your brine and forcing yourself up early in the morning to
I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in our front yard. Since I cooked this dish last weekend, we’ve found six more. Woo hoo! Morels are the best mushroom to pair with red meat like steak or, in this case, whitetail venison. They
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one
Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised the old way, with a varied diet and generally darker and fattier meat than that crap you get at the supermarket. I do routinely shoot wild hogs, too, and they are excellent for this recipe,