A deeply savory, rich and complex one pan dish that you can whip up in 15 minutes. A go-to, late night, weekday dinner.

If you like fried chicken, you’ll like this fried rabbit recipe.

Extra crispy skin is worth some extra effort.

Black duck and dumplings is a treasured, traditional dish on the Eastern Shore of Virginia.

“Best sausage I’ve ever had”

I’d never had woodcock before, so I figured, what better way to eat these birds than to baste them in some aromatic butter?

Handling and preparing the tastiest ‘trash fish’ in the bay

Bluefish cakes are a perfectly tasty way to preserve some bluefish in a near-fresh quality.

The turkey is lean, with just a hit of fat from the skin, heavy on the pepper and garlic, extremely savory yet light.

Fried turkey & grown-up spice.

Pheasant confit is a fantastic way to make use of the often-overlooked legs and thighs.

Odds and ends for the end of duck and goose season.

Tamales and geese share something in common- there never seems to be enough of them in our freezer.

Birria- spicy, complex, rich and deeply satisfying. Made perfect with unctuous venison shanks.

I’ve been tinkering with the recipe for a few seasons now: a classic maple breakfast sausage.

There's not much to this recipe- smash the ingredients together, rub the doves, and broil them. That's all there is to it.

Got more bluefish than you know what to do with? This classic preparation is what you’re looking for.

This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.

Pupusas are so easy, delicious, and a great way to use up some odds and ends from butchering a bird.

Rice-a-roni and the fallibility of memory.

Treating poultry sausages as a separate category, and brining the meat before grinding it, is the key to a juicy, flavorful turkey sausage.