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 ...

Aren’t you thankful that you live in the Mid-Ohio Valley? The weather may be unkind to us occasionally, but it doesn’t torture us like the South has experienced the past many days. As of this writing, ...

For a short time when I was growing up, my family and I lived in a small town in southern Indiana, not too far from the Kentucky border. It was an agricultural area and many folk there still lived ...

“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.

Classic Pink Squirrel Cocktail Recipe Featuring three ingredients and a creamy, nutty, slightly cherry-forward flavor profile, the classic Pink Squirrel is a retro cocktail that deserves a spot in ...

This pioneer-era pie is due for a comeback. If you were to flip open a pre-1975 edition of The Joy of Cooking, you might be startled by an illustration that demonstrates how to skin a squirrel. The ...

Squirrels seem to be everywhere until you need a few for your Buttermilk Fried Squirrel recipe. On stage at Smithsonian Food History Weekend, Chef Jason Flores and I shared Oklahoma-style cooking and ...

This rosy-hued dessert in a cocktail glass is like a nutty Brandy Alexander. Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits ...