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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...