Whether you call them bark burners, tree rats, or limb chickens, squirrels are good for more than frustrating you during deer season. They make delicious table fare when properly skinned, cleaned, and ...

“I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at Proof on Main in Louisville, Ky.

A year and a half ago, Donnie Dodson set out to cook, and then rate, every United States president’s favorite meal – just for fun. Like any recent college graduate, he opted to chronicle the venture ...

Chef Erin Rowe has always had a fascination with those recipes so many of us get from our grandmothers. You know the ones: They have no measurements because she never measured it herself, and you try ...

My unrelenting fascination with wild game and Ted Nugent has led to its own logical conclusion: “Good Ole Boys Wildgame: How to Cook Possum and Other Varmints Good” by Uncle Russ Chittenden. Commenter ...