I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!
Making pasta at home is a soothing process I find utterly absorbing: knead, roll, cut, fill, shape. Pasta-making has become a journey for me, with endless combinations of flours and ingredients.
How to make the quintessential Italian meatball, from any meat – including some wild ducks and geese not normally known for good eating. It’s all in the method…
A while back readers began asking me about which cookbooks I own, and the answer is always, “a lot.” I must own several hundred. They rest comfortably in bookcases, in stacks on the floor, in the kitchen pantry and scattered around in the living room. But there is one place in the house that is exalted
Lasagne (or is it lasagna?). Whatever, it is a bedrock staple of my childhood in New Jersey. I grew up around a lot of Italians, and everyone’s mother or nonna made lasagna for special occasions, like Sunday night. I’ve eaten more versions of lasagna than any man has a right to. Even my own decidedly
Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back for more. Sweet peppers are the coquettes of my garden. I coddle them, dote on their every need, and in return they toss me a few fruits to play with — so few, in fact,
A basic skill I use all the time is breaking down, or cutting up, ducks, geese and pheasants. Not every bird is worthy of a full-on roast: To me, such a bird needs to be fat, young and not terribly shot-up. For those birds with broken legs, shot-up breasts, that are skinny or very old,
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.