Grilled lobster tails are the summertime treat that you didn’t know you needed. Quick and easy, you’ll be surprised you didn’t think to do this before.
About Hank Shaw
A former restaurant cook and journalist, Hank Shaw is the author of three successful wild game cookbooks: Hunt, Gather Cook, Duck, Duck, Goose, and Buck, Buck, Moose — all of which have won critical acclaim. Shaw also runs the wild foods website Hunter Angler Gardener Cook, (honest-food.net) which has won both the James Beard Award as well as the International Association of Culinary Professionals award for best food website. His work has appeared in magazines ranging from Food & Wine to Organic Gardening, Field & Stream, Garden & Gun, Petersen’s Hunting, Outdoor Life and Sunset. He lives near Sacramento, California. @huntgathercook
Tuna Salad Sandwich
Tuna fish sandwiches can be made with so many variations that there’s a version for everyone. Hank Shaw walks you through a few of his faves.
Moo Goo Gai Pan
A slightly upscale version of the “moo goo gai pan” you know as the safe Chinese takeout menu option.
Venison Bolognese
Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.
Turkey Leg Barbacoa
Turkey legs are slowly braised in a spice-infused stock to become more seductive than you’d ever imagined. Not your grandma’s Thanksgiving now, is it?!
Grilled Doves, Portuguese Style
Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. You’ll change your tune when you taste it. Trust us.