It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
How to make a nice terrine with pork and whatever bits of game you might have lying around.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
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.
Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
Crispy, sweet, spicy, garlicky fried birds. Addicting. I use snipe, but doves and quail work, too.
Dirty rice is basically Cajun fried rice, and is the easiest way to start eating the giblets of the birds you bring home. Try it and you’ll be hooked.