Looking for a quick meal before you hop back in the stand this afternoon? Look no further than Salisbury steak, or what I like to call the Midwest meatball. Laced with classic flavors, topped with a thick mushroom gravy, and served with mashed potatoes, it’s the perfect pick-me-up before a hike into the woods.
The beauty of this dish is that you can make everything ahead of time. With mostly pantry staples it’s easy to put together, transport...

In my household we always plan for leftovers. Whether I’m making tomato sauce, classic spaghetti and meatballs, or a simple meat sauce, there’s nothing better than digging into a re-heated plate of pasta the next day. One of my favorite ways to repurpose those leftovers, or to simply whip up a quick dinner, is spaghetti pie.
I’ve recently added this recipe into the monthly rotation and it’s not going anywhere. This is a classic, no fuss way to...

The one-pan meal rules over all others when it comes to quick and easy chow. One version stands out and reigns supreme here in Minnesota, and that’s the good ‘ol hotdish. Is this tater-tot-topped wonder as Midwestern as bumping into someone and them apologizing? You betcha.
Tater tot hotdish is one of those concoctions that lends itself to whatever flavors you desire. I’ve seen taco tater tot, cheeseburger tater tot, sloppy Joe tater tot...

Taco-in-a-bag. Frito boat. Walking taco. Just plain awesome—doesn’t matter what you call it because it’s so damn good. Just thinking about Frito pie brings back smells from the school cafeteria on taco day. My friends and I hacked that lunch line and mowed down Frito pies every Tuesday for years.
I’m absolutely tickled when I find this gem at a conference or sporting expo. It’s the perfect traveling lunch. A couple of Frito pies, a cold beer, and...

I’ve always held firmly that a sandwich isn’t perfect unless you’re wiping sauce off your face. It should be messy and entertaining; an all-out experience between two pieces of bread. The time-honored Po’boy is the epitome of that sandwich and one of my favorites.
This Louisiana classic gets a Midwestern flare with the use of walleye instead of the traditional shrimp, oyster, or catfish. In the restaurant biz, it was considered sacrilege to serve...

Fishing opener and warm spring days always have me itching to fry stuff. Whether it be a great shore lunch after a successful day or digging through the freezer to use up last year’s catch, fried food speaks a universal language of indulgence.
One of my favorite fried foods is the fritter. The base for this recipe includes flour, cornmeal, eggs, and milk—ingredients that are usually taking up space in the pantry and fridge. The batter acts as a...

I’ve been a little cooped up as of late. But my restlessness slowly is turning to excitement as I anticipate the start of foraging season in the Midwest. I love a broad variety of wild plants and fungi, but certain favorites stand out for their culinary value and availability near my home—specifically morel mushrooms and fiddlehead ferns.
This recipe uses a combination of fun flavors to wake up your household and your taste buds. The sauce hits...

Lasagna was always at the top of my mom’s dinner rotation when I was a kid. This recipe is my take on this traditional family meal. It’s one that I’ve been making for years, so when I’m craving a hearty pasta dish, this hits the oven. It’s laced with fennel-spiked ground venison, a rich homemade tomato sauce, and a creamy combo of ricotta and cottage cheeses. It’s all topped off with bubbling mozzarella...

I love sushi. When I was working in restaurants, every Monday after work for almost two years straight a crew of us would haul ass to our local sushi spot to catch late-night happy hour and finally eat dinner. It was only natural that I would develop a sushi-style recipe for venison. 
Tataki involves a technique called cold cooking. This involves applying an acidic liquid like citrus or vinegar to raw to nearly raw fish or red meat. A great...