doublelatte

Matthew Wright • July 8, 2015

more like this

Venison Chili, Petro’s-style

This is the recipe we start with when we make chili, but the final product always varies, depending on what we have on hand. This time around we had some incredibly flavorful venison on hand. A gift from our friend Anna whose dad scored it on a hunting trip.

Magpie

A pizzeria as cozy and cool as that friend’s kitchen you wish you could transport into your own home.

Bison Moussaka

We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.