Tourtière is a meat pie made as part of traditional Canadian Christmas feasts for about 400 years. My version uses wild rabbit and a special pie crust.
It’s the season for fresh anchovies from the Adriatic Sea. Learn how to make your own salt cured anchovies!
I’m always looking for new things to do with garlic, and have three methods to share in this post: garlic confit, garlic honey, and black garlic. Each one very simple to make, but each giving you a unique garlic product to enjoy.
Here’s how to make a mouth numbing Sichuan chili oil with the solids left over from making hot sauce.
Simple to grow, a bit of a pain to prep, but delicious to eat, if you like artichokes, you will love cardoons.
Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.
Everything tastes better in the wilderness. The trick to eating well is to balance the flavors we love, simple preparation at camp, and reduced weight.
My garlic patch produces between 300-400 scapes in a normal growing season. This bounty of garlicky goodness finds many uses in the kitchen.
This is about as easy as it gets, and it is one of the most popular meals in our house.
I could make sausages, so why not gyros? I set three objectives: The meat had to have a good bind. It needed to be moist and slice-able. And it had to be delicious!