This side dish or soup is part of our Thanksgiving feast every year.  It allows for more people to taste the little morsels of woodcock in a rich, earthy, side…

Today was the first day of the youth waterfowl weekend.  Every year NYS DEC offers youth ages 12-15 an opportunity to hunt waterfowl before the regular season opens. It is…

These traditional meat pies from the UK and also the UP of Michigan are a tasty treat as the weather cools down.  You can make them with ground goose or…

June is the time of year to get fresh, locally grown strawberries in New York State.  They are so delicious and sweet, especially after a long, cold winter.  Spring greens…

We are almost half way through the spring turkey season in NYS.  It’s also the time of year that fresh cilantro is springing up in gardens and hoop-house tomatoes are…

Early spring is the best time to catch bullheads, when the peepers start peeping and the ice is just out. The cold water makes for tastier, firmer fleshed fish dinners.  Bullheads are fun…

Bone broth is quite trendy now as the highly nutritious food that it always has been (think chicken soup for a cold).  Making broth from bones provides collagen, protein, and…

I had the amazing opportunity to meet Leah Chase, The Queen of Creole Cuisine and Disney’s inspiration for the Princess and the Frog movie.  We were talking about food, of course,…

  This elegant dish is actually pretty straight forward to make. Ingredients: breast meat from 1 goose, boneless and skinless 1 Tbsp kosher salt 1 Tbsp sugar, plus 2-3 Tbsp…

Executive Chef John McNabb from Knapp Winery created this amazing dish for the Gourmet Game Dinner that benefited Wild Harvest Table educational programming.  Thank you, Chef!  It was an amazing…