Charcuterie
Italian Head Cheese
Coppa di testa. In France it is Fromage de tete. In England, it’s called brawn. All decent enough names; but…
Wild Game
Tinkering with Sausages
I have been making a lot of sausages lately, and as each batch will typically give me some new insight into…
Recipe
Green Garlic and Pink Pork
This dish is my little way of protesting an opinion piece that appeared in the New York Times recently suggesting…
Recipe
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…
Recipe
Braised Rabbit, and a New Way to Look at Food
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
Recipe
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.…
Ducks and Geese
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, Grouse, Quail
Pheasant Cacciatore
I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of…
Ducks and Geese
Duck Rillette
Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…
Recipe
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…
Pheasant, Grouse, Quail
Cutting a Whole Chicken or Pheasant
Cutting a whole chicken, pheasant, grouse or turkey is exactly the same process — they are all related, gallinaceous birds,…
Recipe
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.
