Young squirrel is good simply quartered and fried. Old squirrel is good stewed. When in doubt, it is safest to braise or stew a squirrel. Sometimes, for flavor and for whimsy, I like to add acorns to this recipe. Native Americans used to eat acorns, usually by grinding them and then boiling them. They are…
These are the facts that we know:
1. There was an apple tree and a pear tree growing nicely outside the cabin minding their own business. They were producing nice fruit and dropping it on the ground at their leisure.
2. In the morning there were claw marks down the side of the pear tree and most…
I get such a craving for Asian food sometimes. I’m not very good at cooking it myself, there’s something about the flavor combinations that aren’t intuitive to me while cooking, but are so delicious when put in front of me at a dinner table. In my recent piece for Tasty Kitchen, I featured one of…
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…
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…
Here's the thing about Valentines Day. I think it's strange.
It is impossible to get into a restaurant. Flowers double in price. Bad quality chocolate makes the rounds. Lots of pink lacy undergarments abound in various store windows.
Saint Valentine, was a Christian martyr. I don't think he thought very often about Victoria's Secret's latest line.
I…
I'm at the airport again. I think I am now officially on a first name basis with many airport security people around the country. They have my x-ray on hand to refer to, which expedites things nicely.
While I'm sitting here though, I thought I'd tell you about my favorite hot sauce recipe of late. It's…
One of the questions I get most often from interviewers is "what is your favorite wild animal dish?"
I always describe this one.
From the first moment I tasted it, it earned itself a special place in the crevices of my mind.
This is a whole wild hog, marinated for days and then smoked for many hours.
There is…
Standing in the fields at Joshua Creek was a special kind of experience. There is a mystical quality in the rooster pheasant as he shoots into the air like a feathered arrow, in all his green and red and purple, and speckled brown-black. The long spike of his tail feathers taper for aerodynamic flight and…