beets

To go with the Moscow Rules series of restaurant reports that I’ve recently started, I intend to create recipes that are directly inspired by or adapted from the dishes I ate during…

As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without…

I’ve already posted recipes for goose sausages, lake trout sausages, salmon sausages (with beef fat). With two deer in the freezer, venison sausages were the natural thing to do next, and I might very well…

Since I’m spending a week at the IBM food truck for the SXSW festival in Austin and don’t have a kitchen to work on my own recipes, let’s turn to Watson to make…

I have a confession to make: I’m not very fond of beets. I can enjoy beet juice in cooking, and I’ve made the occasional beet risotto and beet pasta, but eating the…