Articles Tagged with: clove
“Pheasant Confit”

To “confit” something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery and fall off the bone. Is there anything that sounds more glorious than that? It is common to see it done with duck legs, and other muscular cuts of meat, but here I’ve done it with a slew of pheasant legs that I brought back from my women’s Adventure […]

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“Spiced Key Limes in Oil”

Sometimes in the colder months, we need a little spice in life to keep things lively. And sometimes when I cook in these months, I get into a rut and feel like I’m making the same things over and over again. What I love about this recipe is that it is an instant way to add intrigue to any of the dishes in your standard repertoire. Have a favorite chicken […]

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“Homemade Gift Idea: Chinese 5 Spice Blend”

Hi there. I just got back from some Thanksgiving traveling. I drove all the way up through the state of Texas and into Oklahoma for the very first time! The clouds were looming and there was a rain storm and it was thrilling. I’d thought I’d share some of my favorite homemade holiday gift ideas in the next few weeks, since it is easy to become inundated by so many […]

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“Cranberry Relish”

This week I’m doing a series of Thanksgiving recipes before I announce some big news next week. Get ready! I’m going to call this series “Thanksgiving Revisited: How to spice up your Thanksgiving dinner.” It includes a lot of the usual food themes but with a little twist or two. First off, is the wonderful irreplacable cranberry dish. Most people have a nice cranberry sauce. I have to admit, that […]

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“Dandelion Wine”

I could show you this fully finished step-by-step recipe a few months from now, [scroll down, I’ve added the finished steps!] but what good would that be if you had to wait many months for dandelions to come back around? So instead, I’m going to give you the recipe and show you the step-by-step up to where I have it, so you can get picking in the fields and follow […]

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“Buttermilk Fried Rabbit”

I know it is a bit early, but I bet some of you are already wondering what to make for Easter. Are you feeling a little provocative? A tad tongue-in-cheek? Then this is what I recommend. It was part of my Arkansas cooking extravaganza a few weeks ago and I thought it was high time to share. Young rabbits are best fried, because they are so tender. The best way […]

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“Corned Venison”

When Lewis and Clark set out on their Corps of Discovery they struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, through trade, or through the kindness of American Indians. The Corps ate everything from dog, to whale, to horse, and because fresh meat spoils after a few days without refrigeration, what they could find needed to be preserved. […]

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“How to Make Applesauce”

As you may recall, I went apple picking with an old college friend not too long ago. It was an attempt to re-live those cool, crisp New England days. But seeing as it was 104 degrees, and we were sweaty, I don’t think it was really a walk down memory lane. But we got apples. And I made a pie. And then I made this: Chunky Apple Sauce. You really […]

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“Heirloom Apple Pie”

There’s an old gnarled apple tree hovering over the well at Tulipwood. My great-grandfather built the well and he probably planted the apple tree too. It is a very moody apple tree. Some years it is full of low and high hanging fruit and my brother and I shake it and throw sticks at the branches until we get the nicest rosy fruits on the top and the wormy bits […]

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“Cheese Soufflé”

Say that 20 times fast. I made a soufflé. I was determined. I had a 102 degree fever and I made a souffle nonetheless. That should tell you how determined I was. So although this may seem like a strange journey with strange pictures taken by a semi-delirious girl, I can guarantee you will see a soufflé at the end. It all began with a golden onion. And a pink […]

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