Recipe
Cheek by Jowl
Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.
Fish
White Sturgeon and Fine Dining
Fine dining is a high-wire act, a balance between art, technique and flavor. Miss one element, and the dish fails. This dish, I am proud to say, did not fail.
Venison
Sliced Venison Tongue Salad
I am a huge fan of offal, and this extends to venison. Here's an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn't like a little tongue?
Recipe
Sicilian Tuna Meatballs
Some days you remember forever. Last week I spent a couple days with a boatful of new friends, 40 miles offshore in search of tuna. We found them. Oh yes, people, we found them...
Recipe
Corned Gizzards and Cabbage
I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I've ever made. I used to like gizzards. Now I love them!
Recipe
Sharptail Grouse, Prairie Style
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
Essays and Stories
NOMA: Time and Place and Meaning
After months of struggling with NOMA, the cookbook from the Danish restaurant considered to be the best in the world, I finally get it. Food is about time, and place. And meaning.
French
Duck Gizzards Confit
This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms -- I mostly use chanterelles or hedgehogs -- it's a killer dish.
How-To (DIY stuff)
Acorn Eating Revisited
It's been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with "oak nuts."
Stuffed Duck Legs
This recipe is not for beginners. You need some freaky ingredients, you need to be able to cook sous vide,…
Essays and Stories
On the Line
Duck Duel Deux is done. More than 24 hours of prep work culminated in a return to the line after nearly 20 years - where I learned just how hard it is to do precision cooking for a crowd.
Duck Mortadella Sausage
Mortadella is one of my favorite sandwich meats. It is what our baloney wishes it could be. It is an…
