A classic lobster fra diavolo recipe made easier to eat by shelling the lobster. This is an Italian-American classic.
pasta recipes
Green Chile Mac and Cheese
A classic mac and cheese recipe with added roasted green chiles and pheasant.
Mushroom Ravioli
I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because
Crab Pasta
Sometimes simple is best. That’s the case here with this simple crab pasta.
Pasta Primavera
Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.
Agretti
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.
Pigeon, Dove or Duck Ragu
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
Duck with Turnips and Rye Spaetzle
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.