Cuisines, really most things, hinge on the perfect execution of something most of us think little about. In Mexican food, it is the tortilla.
Sous vide can be a useful tool. Just don’t overuse it.
Pigeons deserve our respect both as a game bird, and as table fare.
I’ll be working as a deckhand on a commercial salmon boat in Alaska next month. And guess what? You’ll be able to buy sockeye, coho and pink I caught!
Ptarmigan hunting in the Lower 48 states is an exercise in mountaineering. So if you want to hunt them, you need to climb mountains.
This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.
I hand harvested a bit of wheat recently. The process made me realize how much we ignore the grains that sustain us.
It’s spring bear season in many parts of the world. I can think of no better recipe for bear than these pelmeni. No bear? Use any meat.