If you’re having a quiet Thanksgiving, maybe just the two of you, you don’t need a whole turkey. Instead, gently poach the turkey breast and serve it with a rich gravy made from turkey wings. And while I used wild turkey, any ole’ gobbler will work.
Wintergreen ice cream. Why not? I love regular mint ice cream, and after my friend Nate and I foraged for a bunch of wintergreen berries on Cape Ann in Massachusetts a couple weeks ago, I reckoned this would be a cool way to use them… no pun intended.
There are a million recipes for pumpkin or squash soup on the Internet, but I’d like to think mine is a little different — thanks to bacon and creme fraiche. You stew the squash with diced bacon, then puree everything. It’s made of win.
Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.
Snow geese rule the winter skies in Northern California. They are among the hardest birds to hunt — and are among the most challenging to cook.
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.
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.