Page 2 - Hog Book News Today

Chef Jesse Griffiths wants Texans to eat their problems... the problem of feral pigs, that is.

Looking for the perfect present for your beau, brother-in-law, baby niece, and everyone in between? We’ve got you covered with more than 20 local picks.

At the Lower Greenville restaurant and bakery, chefs Casey and Amy La Rue proffer wild-hunted meat on the plate and in pastries.

Taylor: Kickstart my heart March 10, 2021 FacebookTwitterEmail Garrett Heath holds a Pi Pan he created for making Pi shaped pies at his home San Antonio on Friday, August 16, 2013. He is raising money for the Pi Pans on Kickstarter with his project titled "Pi Pans: The Geekiest Way to Bake a Pie."Lisa Krantz / Staff photographer I’d like to wish all you math nerds reading this on or around March 14 a “Happy Pi Day.” Since 2010, my family has celebrated the 3.14 calendar date by hosting a...

Taylor: Kickstart my heart March 10, 2021 FacebookTwitterEmail Garrett Heath holds a Pi Pan he created for making Pi shaped pies at his home San Antonio on Friday, August 16, 2013. He is raising money for the Pi Pans on Kickstarter with his project titled "Pi Pans: The Geekiest Way to Bake a Pie."Lisa Krantz / Staff photographer I’d like to wish all you math nerds reading this on or around March 14 a “Happy Pi Day.” Since 2010, my family has celebrated the 3.14 calendar date by hosting a...

12 crispy taco shells (store-bought or fry your own) 2 cups shredded cheddar, queso Menonita, or jack cheese 2 cups finely shredded iceberg lettuce 1 cup diced fresh tomato 2 avocados, sliced salsa of your choice  In a large, heavy-bottomed pot, heat the lard or oil over high heat. Once hot, add the ground meat and cook, stirring occasionally, until well browned, about 10 minutes. Add the salt, pepper, onion, cumin, oregano, chile, and cinnamon, and cook, stirring frequently, until the onion i...

A wild-hog country ham from Auburn, Alabama, chef David Bancroft. In at least one respect, it’s a pity we aren’t French. If we were, few would sneer, or snort, or wrinkle their noses and push back from the table when presented with a serving of rich, cognac-colored daube de sanglier. But place a crock of wild-hog stew on most American tables and that grating sound you hear might be chair legs scraping hardwood. That’s changing, and in ways that should delight hunters, cooks, and others w...