Kofte = Turkish for “meatballs with more flavor.” Upon finishing, this elk recipe actually inspired a high five, because it was that good and we are dorks that high five.
It has taken me a long time to concoct a fried rice recipe at home that rivals any you can find in a restaurant. Finally, it is here.
Coming from a particularly hot place, I love a good, hearty salad-meal. This recipe is light enough for those sweltering late-summer evenings yet meaty enough for the heartier appetite.
Yes, this is a meat-centric blog, but there is no time like Lent to remember the humble lentil.
Schnitzel is typically made with veal, pork or chicken, so it never even occurred to me to schnitzel up some venison until we went to Namibia where they have two things in abundance: wild game and German culinary influence. Continue reading
What the heck is a “schmorma” you ask? It’s a name entirely made up by me. I mean us.
Sometimes, folks, every dish I touch doesn’t turn into heaven in your mouth. At LWK, we post the fails too, just for funsies. My first fail! (She says with feigned excitement.) Continue reading
How many times in a row can you say “bourguignon” as fast as possible?
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.
This traditional Cuban dish puts a little twist on comfort food.