Jonathan Miles Quotes

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A Negroni demands your full, upright attention. It will not tolerate mindless swigging the way all those sweet summertime drinks do, which is just one reason no one has ever ordered one at a swim-up bar at a resort pool.

Not long ago, in an excruciatingly remote village in the Australian Outback, I was startled to see a bartender in a cowboy hat measuring out a classically proportioned French 75 - something he'd picked up on the Internet, he told...

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Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.

For whatever reason, I encounter Canadian whiskey at hunting camps way more often than I do in restaurants, bars, or homes. Could be the lower price. Could be the mellow character, which lends itself to long hours of fireside sipping....

Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity...

The enemy of successful long-term freezing is air. When air meets food, dehydration occurs, leading to freezer burn. With delicate proteins like fish, freezer burn can be downright fatal, ruining both texture and flavor.

For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll...

The rich flavors of duck meat have always attracted sweet, fruit-based sauces.

Dry rubs are as integral to downhome barbeque as smoke.

Technically, fish can last up to half a year in a freezer, but their quality starts to slide after the first month.

A hot, deep bowl of venison chili is as close to manna from Heaven as you're likely to find in deer camp.

It's often said that doves provide valuable practice for duck season, but this strikes me as upside down. With their tiny profiles, wicked speed, and fighter-plane acrobatics, doves are more difficult to take down.

In the South, dove hunts do not draw quietly to a close. Sometimes, at the simplest end, a grill and cooler are hauled to the edge of the field, and the doves' breasts are grilled - usually swaddled in bacon,...

Of course, there's nothing wrong with deer burgers and venison chili, but with a little gusto, those stalwarts can go from satisfying to sublime.

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