Can a forager and gatherer of wild foods also be a competent gardener? Yes, but it ain’t easy: A year spent gathering wild plants puts a life spent gardening in perspective.
This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. Civet de Lievre sounds so much better, though… Pause for a moment and think about this recipe. Jugged hare,
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of meat on the underside of an animal’s back; it does very little work, and as such is always meltingly tender. Thus the name. It is filet mignon. It is also a cut that I rarely
Fish collars? What, you may be asking, is this strange thing? I bet you didn’t even know fish had necks, let alone donned formal wear. Actually, a “collar” is the piece of meat that is right behind the gills and includes the pectoral fins. Few people other than Asians make much use of this cut of fish (if you
Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish when I tire of the trendy or the technically difficult. I grew up in New Jersey, where spaghetti and meatballs is on someone’s table 365 days a year, and everyone has his own version: Vermicelli
Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned. Canada geese are especially good, as they are large and meaty and the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned