Wade Truong

Fat might be one of the most underutilized parts of a deer. Where bear and duck fat are held in high culinary esteem, deer fat is typically considered about as good as the gut pile. But once properly rendered, it becomes good as gold. Consider its use as another way to get the most out of your...

Oyster stuffing has British origins, but its evolution over the past 300 years, and its association with Thanksgiving, have made it a distinctly American dish. This version uses both wheat bread and cornbread, a blending of Yankee and Southern cuisine, although the liberal use of butter and the hint...

Mention kielbasa and most Americans can imagine a long, U-shaped sausage in a vac-seal bag next to the bacon and hot dogs at their grocery store. Regardless of brand, all these store-bought sausages taste similar: mild and smoky. The word “kielbasa” translates to “sausage” in Polish. So our...

There are two constants in the late summer here in Virginia—I have a pile of tomatoes on the kitchen counter, and it’s hot as hell outside. This combination of seasonal excess leads to one of the simplest and most delicious cold meals you can make: olive oil-poached fish with tomatoes. Poaching fish...