Jim Harrison

He wrote Legends of the Fall. This is making me hungry:

So he roasted the doves over a mesquite fire in the living-room fireplace, after first basting them with butter and lemon juice and squirting a little Worcestershire sauce into the body cavities, just “for aromatic purposes.” Then, an American Spirit dangling from his lip, he set to sautéeing the antelope and the elk in a hot skillet on top of the electric stove while Zilpha and a visiting golden retriever scurried underfoot. The secret, Mr. Harrison explained, was to cook the meat very quickly in lardo, the neck fat of a pig that, for the final months of its life, dines on only fruit and milk. The elk was served with polenta, prepared with egg and Gruyère cheese by Linda, and there was plenty of red Bandol to drink, along with a couple of between-course cigarettes.

Jeff Topping for The New York Times

via Maggie's Farm