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This recipe comes from the third episode of Das Boat Season 3. Watch the series here. Clay pot fish, or "ca kho to," is a staple in the homes and kitchens of Vietnam where the dish originates. Traditionally, the dish is made with the rather plentiful and inexpensive snakehead fish. Oftentimes...

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. This recipe is so simple that catching the catfish is the hardest part. Fresh Louisiana catfish are seasoned with my submarine...

This recipe comes from Episode 6 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. Seafood and eggs have been combined together for centuries throughout the world's foodways. This crawfish and egg dish is as good...

This recipe comes from the second episode of Das Boat Season 3. Watch the series here. As I told Captain Frank and Billy on Das Boat, this dish made me want to go catch more weakfish—something I’ve never said before. Being they’re a close relative to speckled trout and a member of the drum family, I...

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this. Give the oven ample time to preheat before you transfer the fish. To make more...

Chili mac is a Midwestern staple and the ultimate comfort food. This recipe is the result of combining two of the best side dishes ever invented: chili and mac n' cheese. What's not to like? You can use any version of chili that you'd like for this recipe. If you prefer a darker, spicier version...

If you’ve ever made tamales, then you know the entire process can be slightly labor intensive. Tamale pie is an excellent shortcut to save time but still get the same flavors. This dish dates back to the early 1900s and first appeared in Texas. Typically beef, pork, chicken, or chorizo is used, but...

I first discovered loco moco in a Hawaiian restaurant in San Diego. As I spooned ground meat, gravy, and rice into my mouth, I could tell this was a perfect comfort food. It's such a good idea, I wondered why I'd never put this meal together before on my own. Loco moco's origins trace back to 194...

In the early 1900s, immigrant workers in the stockyards of Chicago would take home tough cuts of meat that couldn't be sold. They would slowly cook these cuts in spices to become tender then slice the meat extremely thin. While in traditional recipes the meat is not brined, I find it's a useful step...

The torta is the national sandwich of Mexico, but it's very popular in the United States too. They're traditionally sold at marketplaces, bodegas, convenience stores, and street stands. Although fillings change from region to region, one thing remains the same: This is a sandwich teeming with...