Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.
Pretty much every culture in the world loves meatballs, and Japan is no exception. This is a venison version of the Japanese niku dango meatball, which is normally made with pork. If you like teriyaki, you’ll love this.
Matsutake mushrooms are popping all over California’s North Coast now. If you’ve never heard of them, matsutakes are one of the most prized mushrooms in Asia. Firm and clean-tasting, they have a beguiling aroma – like earthy cinnamon.
In case you hadn’t noticed, I actually like the rest of the salmon as much – if not more – than the fillet. This is salmon head soup, done Japanese style. And don’t worry, there will be no eyeballs staring back at you: You only use the salmon heads to make the broth.
This has been a memorable year for salmon fishing in California. I’ve caught quite a few chinooks already so far, and the first thing I cook on each one is the collar – the part behind the gills and head. Grilled like Japanese hamachi kama, it is spectacular.
The opening of dove season every year serves as a reunion with friends — and firearms — and the dove feast afterward is as much a Labor Day tradition as grilling and football.
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
Salmon, especially king salmon, are the pigs of the aquatic world. Large, fatty, with significant differences in flavor from cut to cut, the salmon is, like pork, equally good fresh or cured. And if there is a fish you can get all nose-to-tail on, it is the chinook. If you are lucky enough to come