This creamy miso soup with salmon and hake is a creamy and comforting twist on the milky miso soup you might find in a sushi restaurant!
This kale, ham, and leek pasta is made with puréed kale, chunks of prosciutto cotto, and silky ribbons of sliced leeks!
These shrimp salad and cucumber canapés make for amazing little appetizers or party food, but watch out, they go quick!
This baked mushroom rice is an easy and delicious side dish that can be made with pretty much any wild or store bought mushroom!
This rabbit biryani is made in the Hyderabadi style with marinated pieces of rabbit, spices, and basmati rice!
This basic dashi stock recipe, made from kombu seaweed and bonito flakes will provide you with the base for any number of Japanese recipes!
These creamy noodles with ground venison, kale, and mushrooms are a deliciously simple meal, perfect for a busy weeknight!
These venison heart sandwiches with roasted garlic mayonnaise and chimichurri are an incredibly tasty way to use up hearts after the hunt!
These curried frog’s legs are a departure from the usual garlic-butter ones you see. Creamy and spicy, they’re a real delight!
This Azerbaijani kükü with borage is a delicious frittata-esque egg dish made with borage greens and served with garlic yogurt!
This Korean pike bone juk is a rice porridge made with northern pike bones and heads, inspired by Korean dakjuk.
This sailfish schnitzel with sorrel and radish salad is an incredible way to eat sailfish, marlin, tuna, or swordfish!
This Turkish venison and meatball stew with potatoes (sulu köfte) is made even more delicious with tasty ground venison!
This Turkish borage in yogurt (jajik) is a delicious way to enjoy blanched borage from the garden when the bees are all finished with it!
This Portuguese canned sardine pasta was inspired by a friend’s trip to Portugal after they brought me back some beautiful canned sardines!
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