Both venison and blackberries are farmed these days, but they were once procured in the wild, by early American hunters and foragers. I like to think that this dish is one that would have been at home—in essence if not preparation—on the table of pioneers first settling the woods of northern Wisconsin and Michigan. Blackberries have a tart edge to their fruity flavor, which enlivens the richness of nutty brown butter. The sauce is hit with just a hint of sage, and its slightly woodsy flavor brings out the still-wild-at-heart nature of the berries. Sage is a potent herb, and you need to employ it in small doses. If you can’t find or aren’t a fan of venison, lamb or even pork chops would work in its place.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.