On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos!
They were tangy and full of crunchy colorful bits.
I highly recommend making a big batch of this and having a taco party. If you don't have venison try…
I'm in New York doing all sorts of things, one of which is to go through 100 years worth of family stuff that has been collected since my great grandparents. I have to decide what goes into a garage sale, what gets donated, what goes to the dump, and what gets boxed up into a…
These are the peppers from my garden this year. You can call me Peter Piper. Thank you.
Pickled Peppers:
The truth is, that they were planted by my brother's mischievous friend Francesco. But Francesco dropped off the radar screen sometime in mid-summer when the weeds became unruly and it was time to separate the men from…
On a scale of 1-5, how ambitious were you with your garden this year?
I started out extremely ambitious. Like, I'm-the-best-farmer-in-the-world-ambitious.
Then I had my ego handed to me on a platter made of corn stalk nubs, meticulously gnawed down by the chipmunks.
Pickled Swiss Chard:
But there were a few successes. In fact, there were many in…
In just a few hours, I'm going to be picking up two of my favorite people from the airport, Todd and Diane from White on Rice Couple. Then we're jetting off to Joshua Creek Ranch, the place where I shot that magazine cover a few months ago, and guess what we're doing there? We're shooting…
In case you missed it, or if by some small chance you don't know about The Pioneer Woman, (is there anyone left on the planet that doesn't know about The Pioneer Woman? I think they even frequent her site from the space station) I posted a lovely recipe for one of my favorite salads --…
Butter sauce, that is, in English speak.
Butter is such a magical thing, don't you think?
I call it udder nectar. Sometimes.
Only with people who know me well, like you for example. But I usually don't call it that at a first encounter.
You see, we get so caught up in recipes, but sometimes it can be simpler…
After I spent the day solving the "plague of pigs" crisis a few weeks ago, I began a hog cooking extravaganza. There were so many parts to break down and ponder.
This is my friend Mike breaking down and pondering:
Isn't he doing a nice job? He's a scholar of the woods and the kitchen.
The thing about…
Fruit vinegars are a great way to enhance the flavor in almost anything and a good way to use an over abundance of fruit. You can use them to deglaze the pan of a roasted chicken or pork chop, add them to green salads and fruit salads, or add them to sparkling water for a…