I’ve met many here in California who think that all good things can be had in our Golden State, where the magic of fresh and local and seasonal cooking is strongest. They’re wrong. Just five years after Alice Waters opened Chez Panisse, a similar restaurant opened in chilly Madison, Wisconsin, called L’Etoile. Just as Waters’ mantra was
Pheasant Recipes and Other Upland Birds
Dozens and dozens of pheasant recipes, along with recipes for other upland birds such as quail, grouse, woodcock, as well as wild turkeys and partridges.
I’ve made a lot of escabeche in my time, and read scores of recipes from all over the world. This vinegary, bracing sauce make a perfect summer lunch or dinner and is ideal for weekly lunches because escabeche keeps for days in the fridge. It’s one of my go-to dishes when the heat arrives. But
I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of meat. In this case the meat is pheasant, and what better dish than pheasant cacciatore? Hunter’s style. The French call it chasseur, the Spanish cazadores, the Italians cacciatore. This dish in its variations exists in
I have for several years recoiled at the idea of hanging game birds. The idea of hanging shot pheasants or partridges undrawn and in the feathers for days and days just did not seem terribly hygienic or sane to me. Old texts wax rhapsodic about the sublime flavor of “high” game, which usually means pheasants