Hares and jackrabbits are almost always poor man’s meat, and this Sardinian hare stew takes simple ingredients and makes them special. It’s good cold weather food that can stretch a long way in tight times.
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.
Stinging nettles are coming into season here in California, so it’s time to play with the Weed That Bites. Nettle pasta, anyone? How about nettle pesto or nettle ravioli?
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…
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia
After having never even knowing of their existence for the first 30 years of my life, I’ve recently been cooking with matsutake mushrooms a lot. I got a great price on a batch from Oregon, and I’d already bought some dried ones. After cooking with them fresh and dried for several weeks, I now feel qualified
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
Year after year in my new home here in Northern California, I feel myself sinking down roots and developing new traditions. One of them is curing my own olives, which begins for me in early October. On some crisp autumn Saturday, I will head out into one of the many public parks near my home