Recipes

Confit is a classic French preparation of cooking meat in its own fat to create a succulent fall-apart dish. It's often used with duck legs and duck fat, but bear meat and grease also work exceptionally well. To learn more about the technique, check out this article. These crispy potato baskets...

I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe. Making dumplings might seem daunting, but they come together pretty...

Blue catfish are fascinating. There are deep cultural, social, and economic ties associated with eating these whiskered fish. They're still considered by many to be bottom feeders, and unlike salmon, tuna, striped bass, and most commercially available fish, they don’t command a high price point or...

These tangy mini meatballs are the fancy pants sweet and sour version of the 'ol grape jelly and Heinz chili sauce crockpot concoction that happens to be at every Midwest potluck you’ve ever graced with your presence. Sweet, sour, salty, spicy; these are all of it and more. Perfect for the slow...

Mention Red Lobster to me, and two things come to mind: one, how their all-you-can-eat-crab leg campaign in the early 2000s shifted the global market on snow crab and nearly bankrupted the company, and two, their cheddar bay biscuits. While the international economic impacts and social implications...

Here’s a spring-time or summery recipe to try with just about any red meat. Between the caramelized onion and mushrooms, these bites are filled with umami. One suggestion—choose a fruit preserve that’s on the tart side, such as cherry, to help balance the sweetness of the onion. These bruschetta are...

In the Truffle Hunting episode of Sourced, I travel to the Pacific Northwest to forage and eat both wild and cultivated truffles with Alana of The Truffle Dog Company and Simon and Linnet of Cartwright Truffière. Their importance to our forests, unique aromas, and taste all contribute to their...

If you like Brussels sprouts, then you’ll enjoy this recipe. These small, cabbage-like vegetables are always welcome at my fall and winter dinner table. They add a heathy dose of green fiber to sumptuous feasts along with a pleasant bitterness to cut through all the fatty flavors we normally reach...

Celery root, or celeriac, is quickly becoming one of my favorite fall and winter vegetables. It has the distinctively savory, aromatic qualities of celery along with delicious nutty notes. Texture-wise, celery root is nothing like the watery, fibrous sticks that you keep convincing yourself to like...