Archive for food

What Doves Love

By Keith Wood

September 06, 2011

Braised Rabbit with Olives and Preserved Lemons

The French technique of braising is a delicious way to cook meat that causes it to fall right off the bone, and it lends itself especially well to wild-game meat.

July 27, 2011

Georgia Pellegrini: Author, Food Artisan, Huntress

Georgia Pellegrini has been praised by critics and fans alike for her writing, blogging and commentary on cooking's connection with Mother Nature and hunting.

December 17, 2010