With Thanksgiving on the horizon, and the marathon cooking sessions many undertake about to begin in earnest, one new ...

Today we’re cooking massive ossobuco steaks over a wild smokeless fire pit — pure fire, no smoke, just deep flame and ...

Venison is a staple for many hunters, offering a lean, flavorful meat that speaks to time spent in the woods and the ...

The Minnesota Cultivated Wild Rice Council has announced the winners of its annual “Get Wild with Wild Rice” recipe contest.

There’s more to backcountry cooking than boiling water. After all, dehydrated meals and oatmeal get old after a few days. Many backcountry hunters, anglers, and campers have shared the disappointing ...

Dehydrating food has been a practical preservation strategy since ancient times. Today, dehydrated foods pop up everywhere from your favorite snack aisle to your local sporting goods store.

Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

On Sept. 17, 2014, an ambitious new app made its debut: New York Times Cooking, which collected thousands of archival Times recipes in one elegantly designed, easy-to-use place. In the 10 years since, ...