Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good…
One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here’s how.
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
Buttermilk huckleberry cake. Even with frozen huckleberries, it’s as good as it looks. And I owe it all to Heidi Swanson, whose new vegetarian cookbook made even me take notice.
How to make your own tomato paste, Sicilian style. Patience is needed, but if you have it, you’ll be rewarded.