Recipes

This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a fluffy, emulsified texture that’s...

This Midwestern classic has all the hallmarks of 1950s cooking, including the abundant use of cheese and cream. The end result is pure comfort food goodness. Despite being incredibly simple to make, this dish definitely is a balancing act of seasoning. Just remember that lots of sauce when it goes...

Booyah! It’s not the in-your face comeback. No, this is a delicious stew hailing from the Upper Midwest with Belgian origins. Traditionally the stew is prepared over several days in large “Booyah kettles” using beef and chicken. This recipe incorporates venison and pheasant and is prepared much...

Raccoon is not the prized venison backstrap or wild turkey breast of game meats by any means. It’s considered a varmint and is generally a food associated with poverty that's eaten out of necessity. But it doesn’t have to be that way. Raccoon can be delicious, especially when braised, shredded, and...

This recipe is from our MeatEater Cooks series. Click here to watch Cal and I cook up this special pheasant dish. While nearly every hunter knows how to deal with pheasant breasts, many find the legs and thighs of the bird to be a serious culinary challenge. This Alsatian version of the more common...

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a...

Beans are an American staple. They first emerged as a foundational crop for Indigenous people all throughout the continent, and eventually became an essential food of the Old West. These starchy legumes were readily available, easily transported, and packed with protein. They made up the bulk of a...

Spiedie sandwiches hail from Broome County, New York. The name comes from the Italian word “spiedo” meaning “cooked on a spit.” Nowadays, folks prepare them with any type of meat-so my mind naturally wandered to turkey. The marinade is the key in this recipe. It reminds me of a tangy, Italian...

What the best kind of cheesesteak is and where it's from are pretty hot topics, so I'm going to point out that this is just my version of the wildly popular sandwich. It's the way I wanted it at the time, and boy, was it good. Paper-thin sliced and flash seared meat served on proper bread with...

À la King is mainly defined by a creamy sauce spiked with pimentos, mushrooms, and peas. It can be served over toast, biscuits, noodles, or rice. This version is served vol-au-vent or in a warm puff pastry case. It may look fancy, but this recipe can come together in less than an hour if you have...

If you missed the boat on corning venison for St. Paddy’s Day this year, make this classic Irish stew instead. In this recipe the Guinness goes in at two stages—at the beginning and again before serving. This gives the stew depth without concentrating the beer too much, which in this case can...