Articles by Scott Hagnas
Showing 47 — 56 of 136
Recipes: Issue 92


Venison Pesto Burgers Fall is hunting season and time for venison! If you are not a hunter or don't know one, you have a good chance at buying veni... Continue reading
Recipes: Issue 91


Overnight Beef Heart We'll revisit beef heart this month. Here is a very simple way to prepare it. Active time: 3-4 minutes Cooking time: overn... Continue reading
Recipes: Issue 90


Beef Tongue Taco Salad Beef tongue, or lengua, is another part of the animal we don't commonly eat in Western culture. It is very good. Here, we'll... Continue reading
Recipes: Issue 89


Mango Carrot Hash This is a different breakfast idea if you've fallen into the rut of eating the same old things. I used bulk Italian chicken sausa... Continue reading
Recipes: Issue 88


Lotus Root Stir Fry This month, our feature food is the lotus root. Lotus root is common in Asian cuisine. Look for it in Asian or Indian markets. ... Continue reading
Recipes: Issue 87


Beef Heart Molé As we delve into various uncommon foods this year, I will be featuring organ meats often. We'll start with the heart this mo... Continue reading
Recipes: Issue 86


Japanese Mountain Yam This month's "expand your menu" food is the Japanese mountain yam, sometimes also known as a Chinese wild yam. It's... Continue reading
Recipes: Issue 85


This month features a few recipes and ideas for traveling or taking to seminars. Even if you are not traveling, these ideas will save time in the kitc... Continue reading
Recipes: Issue 84


Harissa Braised Fish • 1 lb Dover Sole, or other white fish • ~2 Tbsp Harissa paste* • coconut oil • 1/2 onion, sliced &bul... Continue reading
Recipes: Issue 83


Tangerine Beef Marinade • 2-3 lbs beef steak (I used tenderloin) Marinade: • 1 cup Tamari soy sauce (gluten-free) • 1 cup tange... Continue reading
Showing 47 — 56 of 136
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