“Tagine” is simply Moroccan for “stew cooked in a pot with a funny hat.” Continue reading
This is sort of a mix between a Thai/Vietnamese spring roll and a burrito, using leftover elk or venison Rendang as the protein.
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.
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
Cooking a whole fish is actually very easy, so easy you don’t even really need a recipe. Continue reading
How many times in a row can you say “bourguignon” as fast as possible?
This traditional Cuban dish puts a little twist on comfort food.
Best. Dish. Ever.