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…
Raise your hand if you have rabbit or chicken in your freezer.Great! Let's talk.I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how to do…
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…
Scroll to the bottom to enter the second giveaway of the week... we're on a roll baby.I've been bewitched by Friday Night Lights. The show and the real life fantasy of mine. It is partly because I want to be as cool as Tim Riggins when I grow up, minus the jail bait, but also…
I spent Labor Day weekend cruising the cotton fields of the Arkansas Delta. By the end of it, there were more doves than any one person could consume.This lead me to invent all kinds of recipes to keep it interesting, as well as churn out some classic recipes from the Italians in the region –…
In some parts of the country, the summer albacore run is in its prime. But even where tuna isn’t plentiful, this preserving technique is a must have. It falls somewhere between fresh and canned tuna, the Italians called it "conservata," the old tradition of preserving protein in olive oil.It is usually imported from Spain or…
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…
If I was sent to that proverbial island and there was one food I could take, it would be liver mousse. I can hear your collective gasp. Most people are reviled by the stuff, but I call it God’s pudding. It’s slightly sweet and very rich and I could eat it endlessly.It serves as the…
When I was a line cook at a restaurant in the Hudson Valley long ago, I used to pick daylilies right before dinner service.It was my favorite thing to do.Not because I'm a girl and I like picking flowers...but because it was an escape from the brutal kitchen. An excuse to leave and experience a…