Live long enough and you will start forgetting about all those fish you’ve caught over the years. It takes a rare combination of time, place and fish to vault one from that nameless school and into your memory. It all came together recently for me in Nevada with a monster trout.
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Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.
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.
My first instructional video! I decided to start with an easy one: How to clean a gizzard. If you hunt birds, or buy gizzards, you know they don’t come cleaned. Here’s how.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
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. I used an unsmoked bacon and butternut squash for this recipe, but you could use regular bacon and pumpkin, too. Remember that pumpkin is more
I spent Labor Day weekend in perhaps the best place in America to hunt doves: South Texas. I’ve never seen dove hunting like it, but I hope to see it again next year. Absolutely epic. To celebrate the hunt, I created a perfect grilling sauce to go with these birds.