Nopales, prickly pear cactus paddles, are delicious, but you need to know some tricks to cook nopales without slime.
Masa harina is dried tortilla dough. You can buy it, but if you have good corn, here’s how to make homemade masa harina.
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
Sous vide can be a useful tool. Just don’t overuse it.
Slowly and gently cooking fish, halibut in this case, in butter or oil is a super easy way to cook your fish that tastes luxurious and which adds a lot of flavor to mild fishes. And you can reuse the butter!
Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.
It is Super Bowl Sunday. Every year before the Big Game, I watch the movie “Any Given Sunday,” which has the greatest motivational speech I’ve ever heard. It’s about the inches between success and failure, between being great and failing. Those inches matter in all things, not just football.
The process of coming up with recipes for this site isn’t always an easy one. Working with wild ingredients is very different from using standardized, store-bought stuff. It can be maddening, but when the recipes work, it’s all that much better.