whole raw trout stuffed with lemon and fennel
Fish

Wood Stove Rainbow Trout

Cooking a whole fish in the wood stove or fireplace that is being used to heat your house is just so satisfying. Wrapping it tightly in foil ensures that there won’t be a mess in the wood stove afterwards.

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a rectangular glass container full of golden fried frogs legs
Fish

Fried Cajun Frog’s Legs

Marinating the frog legs in buttermilk helps tenderize them and remove any ‘pond’ flavours that they happen to be carrying. You can find frog legs in the freezer sections of most Asian grocery stores and even some large chain grocers.

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dark goose leg gumbo and dirty rice in a white bowl scattered with parsley
Poultry

Goose Leg Gumbo

This recipe is a whole day affair that results in a rich a delectable New Orleans staple, the legendary gumbo. This gumbo leans more towards a Cajun method than a Creole.

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plate of Vietnamese shaking goose breast with colourful vegetables and herbs
Poultry

Vietnamese Shaking Goose

Vietnamese shaking beef, or bo luc lac, is usually made with cuts of beef like sirloin, flank, or ribeye. Replacing it with steak-like boneless, skinless goose breast makes for a natural fit!

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bowl of turkey congee topped with chili oil, red peppers, and cilantro
Poultry

Leftover Turkey Congee

A comforting bowl of silky rice porridge is exactly what you need after the visitors, the noise, and the complicated cooking of the holidays.

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roasted spatchcocked turkey
How-To

How to Spatchcock, Dry Brine, and Roast a Turkey

Use this tutorial to make your best turkey yet and wow your friends and family. Spatchcocking is the best way to cook your turkey in my opinion. It allows the bird to cook evenly and quickly, resulting in juicy breast meat and succulent thighs

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jar of zucchini relish
Pickling

Easy Refrigerator Zucchini Relish

This old fashioned sweet and spicy zucchini relish is a great way to use up that big old zucchini you found hiding in the garden.Simply make the recipe, put it in jars and pop in the fridge.

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clear squeeze bottle with brown liquid
Foraged Foods

Easy Mushroom ‘Soy’ Sauce

There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.

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