This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
Italian agnolotti pasta filled with meat. What meat? Squirrel, in this case. Any light meat will work.
Blutnudeln. Pasta al Sangue. Blood pasta. Yes, it is what you think. And I’ve been wanting to make this macabre pasta for a long time. It was worth the wait.
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.