Recipes

Cooking on the Wild Side

Stuff that turkey breast

Jerry Dilsaver

April is a special time in the Carolinas. In addition to the arrival of spring and the multiple opportunities for freshwater and saltwater fishing and turkey season, I usually feature one of Robert Cardwell’s excellent recipes for wild turkey in April. If he continues to share recipes as good as this one, it will continue for a while. […]

Columns

Try a pot of goulash

Jerry Dilsaver

The past few winters in the Carolinas have all had at least one unique weather episode, and several have headed from winter to spring and then stutter-stepped as if they couldn’t decide what to do. […]

Cooking on the Wild Side

Seafood lasagna fills bill

Jerry Dilsaver

Last February, I deviated a little from the usual, fin, fur or feather recipes and offered a recipe for oysters. Many of you took the time to let me know you appreciated it, so I’m going to do it again. […]

Cooking on the Wild Side

Stuff a few mini-peppers

Jerry Dilsaver

I was talking with someone the other day, and the subject of aging came up. They asked if it bothered me, and my response was not as long as I get to spend time with people whose company I enjoy and get outside to do things I like.  […]

Cooking on the Wild Side

Flounder Parmesan rules

Jerry Dilsaver

I’ve said this several times, but it bears repeating — September is the toughest month of the year to decide on a recipe. That really shouldn’t be a surprise though; fall begins in September, and with it there are all kinds of hunting and fishing opportunities for sportsmen in the Carolinas. […]

Cooking on the Wild Side

Fishburgers to the rescue

Jerry Dilsaver

August is the hottest month in the Carolinas. There is often a break of a couple of cooler days in mid-month, but other than that, the sun is beating down and threatening even fish with third-degree sunburn. It doesn’t help that the humidity also hovers around the 80- to 90-percent level like the barometer is broken. […]