Venison chili. What’s not to love? Everyone has his own version, and I’m no exception. I’ll wager you’ve never seen a chile recipe quite like this one: It’s taken me many years to perfect it.
A duck hunting trip on the San Francisco Bay was radically different from the sort of duck hunting we normally do. But it was a thrilling experience matched by the challenge of cooking sea ducks.
Another foraging trip and another edible mushroom under my belt! Two good stashes of blewits last week gave me a great introduction to this mushroom.
Saturday chicken was one of my favorite dinners growing up. I had no idea how my mum made it, and when I asked, I was appalled… yet strangely excited. I had to make it.
There was a time when the little ruddy duck stood next to the canvasback and the redhead as royalty among waterfowl. Now they are derided as trash ducks. It is an unjust accusation.
I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.
Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this was an excellent game, even if I didn’t care about the teams themselves (I am still in afterglow from the Giants’ win last year). And for me, the Super Bowl isn’t complete without yummy fried
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of meat on the underside of an animal’s back; it does very little work, and as such is always meltingly tender. Thus the name. It is filet mignon. It is also a cut that I rarely