Recipes

Rillette is a fancy term for a chunky dip or spread. The most traditional rillettes are made with braised meat and fat-think duck and duck fat or rabbit. Unlike the more refined pâté, rillettes have more texture and a rustic appearance. Both are typically served with some crusty bread, crackers, and...

Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in...

This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape...

Turkey season is all about transitions. At the beginning of my season, I drive to hunt with the heat on in the truck, and you can usually see your breath in the predawn. By mid-season, I’m running the AC and soaked in sweat by the end of the morning. This transition happens with the dishes I cook as...

This recipe takes a few pointers from the British dish Welsh rarebit, but with a couple tweaks to make the cheese spread less overpowering. Normally, I would reach for sharp cheddar for just about any occasion, but less is more in this recipe. The same applies for the beer portion. Traditional Welsh...

Odds are, if you’re not from the Mid-Atlantic, you’ve never heard of fried shad roe. Which, honestly, is a damn shame. Shad are a type of river herring, an anadromous fish that migrate from saltwater up rivers to spawn in freshwater. Each spring, shad will make their way hundreds of miles upriver to...

Arancini is an iconic Italian dish of deep-fried risotto balls, often filled with mozzarella cheese, a meat ragu, or both. The variations are endless but the real star of the show is the risotto itself, not the filling. It's rich and creamy with just the right texture and umami flavor. For this...

Old-school baked ham harkens fond holiday memories for many people. You can cure and bake your own wild game equivalent with this simple recipe. I used a whole feral hog ham here but you can do this with a variety of meats. The important thing to cure this ham—and give it that distinctive ham flavor...

Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons. You can braise or...

Berries aren’t exactly what comes to mind when you think of salsa. But they make an excellent summer chip dip that is savory and sweet and packs a bonus punch of antioxidants, fiber, and vitamin C. I suggest making a double batch of this berry salsa because while it goes well with tortilla chips, it...

This Moroccan-inspired dish consists of warm spices, savory tomato, and sweet figs that cook down to create a fragrant, rich sauce. Quartered rabbits slowly braise until the meat slips off the bone. I like to serve it with Israeli couscous, preserved lemons, and mint to create a complex stew that's...