Good camp food means planning ahead, preparing some things at home. It can also mean we take a few short cuts, using some prepared or canned foods. By using good ingredients and techniques along with a few short cuts, it is possible to have some really great food in the wild.
This smoked turkey roll takes a bit of work to prepare, but the resulting masterpiece can be served as the centerpiece of an easy meal, sliced for sandwiches, or as an item on an elegant charcuterie platter.
Fresh Tarbais beans make a big difference in this dish, but you can use dried beans, too. The beans are the highlight, but strong support comes from bacon, garlicky fresh kielbasa, and duck confit.
Poutine is a glorious dish. A base of crisp French fries topped with gravy and cheese curds is the common version. Unhealthy, perhaps, but poutine can certainly be enjoyed infrequently and in moderation. Nah, who am I kidding? Dig in!
From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.
The first honey of Spring and the taste of wild salmon share the delicate essence of their unique source. This dish marries these two most elegant ingredients.
What can I do with the delicious leftover brine when the pickles are gone? Use it to make the best fried chicken!
There is a clever saying in German: “Alles hat ein Ende nur die Wurst hat zwei.” Everything has an end, only sausage has two. So, because sausage is definitely one of the best things in life, does this mean we are twice as unhappy when they are gone?
Spaghetti carbonara is a combination of some great elements. Perfectly cooked spaghetti flavored with cured pork, Parmagiano Reggiano cheese, and finished with a delicate coating of custard-y egg.
I grew some Tetsukabuto squash in my garden this year. This is a variety developed in 1960 in Brazil. One plant produced more than thirty 5-7lb squash! The vine grew up our apple and pear trees, and a few squash remain out of reach.