Anna Borgman

Jun 14, 2024 | themeateater.com | Tim Lewis |Danielle Prewett |Anna Borgman |Steven Rinella

My daughter pointed out that science has disproved many things. “For instance, Daddy, the rule ‘i’ before ‘e’ except after ‘c.’” I could only laugh and agree. However, science offers a few simple guidelines in the care and handling of meat that can ensure animals harvested become delicious, healthy meals. Have you ever wondered why some people have found the taste of certain species delicious while others found it barely palatable?

Nov 29, 2023 | themeateater.com | Anna Borgman |Spencer Neuharth |Andrew Johnson

At its most basic, sausage is the simple combination of meat, fat, salt, and casing. But to make a good sausage—one that rivals anything you might find at the butcher shop—the devil is in the details. Here are a few tips to help you avoid some of the most common sausage-making mistakes.

Aug 24, 2023 | themeateater.com | Kubie Brown |Anna Borgman

I’d never seen a dead body before. So, when I pulled one up on the trotline, I reacted like any normal 8-year-old would. I screamed, dropped the line, and slid across the catfish-strewn floor of the boat to hide behind my Uncle Dwight. He killed the engine and looked down at me hiding behind his shoulder with a perplexed look on his face. “It’s a dead guy,” I said, pointing a trembling finger at the line. Dwight went up to the bow of the boat and lifted the line.

May 23, 2023 | themeateater.com | Jordan Tony |Anna Borgman

By now the benefits of incorporating native plants in your landscaping and vegetable garden are very well documented. Native plants require fewer inputs and less upkeep because they’re adapted to your local environment, they provide habitat for native insects and birds, and in some cases, they are a refuge for plants that are threatened or endangered in the wild.

Mar 16, 2023 | themeateater.com | Lukas Leaf |Danielle Prewett |Anna Borgman

Duration 5 hours Serves 6 to 8 Chef’s notes These ultra-loaded twice-baked taters go over the top with a heaping pile of braised wild boar tossed in the reduced cooking liquid and drizzled with a copious amount of cheese sauce (because, well, cheese sauce). What's inside the potato is equally important, with sour cream, parmesan cheese, tangy red peppers, and scallions stealing the show. For the cheese sauce, get deli-style American cheese so it melts properly. Velveeta is a good option too.