Recipes

For many hunters, venison backstrap is the ultimate prize, but I believe that the tenderloins are actually the most tender and delicious part of a deer or elk. A tenderloin steak seared in a hot skillet and bathed in garlic butter practically melts in your mouth; there’s no denying that it lives up...

“Perfect” does not mean there is only one way to make a lobster roll. “Perfect” in this case, in most cases, is a moving target, subject to one’s mood and other circumstances. I grew up in Maine eating lobster rolls every summer, made by adults afflicted by the whole suite of human moods and...

Ramen is one of my comfort foods. Whether homemade, from a restaurant, or straight out of a styrofoam cup, the chewy noodles, warm broth, and a combination of toppings dictated by what's in the fridge are as emotionally satisfying as they are calorically. I’ll admit, I have a love for cheap bouillon...

Much like the hot dog, you can pretty much find instant ramen anywhere you go in America. Any grocery store, gas station, or corner market has a pack of ramen somewhere on its shelves. The beauty of instant ramen is its availability, low cost, and ease of preparation. Whether you're a broke student...

Essentially a chicken tender sandwich, the South Carolina bird dog is a regional favorite. In addition to fried “bird,” the dog is also filled with bacon, melted cheese, and drizzled with a mustard-honey sauce that’s akin to the state’s iconic Carolina Gold barbecue sauce. Pheasant breasts are...

My husband and I were waterfowl hunting fools when we lived in the frigid state of North Dakota. I cooked ducks and geese on a regular basis for years and this experience taught me quite a bit about cooking with these special birds. I know that a perfectly cooked duck breast should have crispy...

Using a giant wild mushroom like ground meat isn't a revolutionary idea, but it will help you figure out what to do with a 10-pound Chicken of the Woods (COTW) when you find one on your next foray. But, as with any wild edible, ensure you are 100% confident in what you are bringing home. Also known...

Crispy fried catfish, tender greens, and creamy grits—it doesn’t get any more Southern than this. I love this dish because the fish and sides taste so good together, as well as being relatively simple and inexpensive to prepare. I use bacon in the collard greens instead of traditional ham hocks...

I’ve been trying to recreate my best friend's dad’s carne asada recipe for about a decade. He’d make it for us in high school for special occasions and set up a stand in town every once in a while to sling street tacos. It set a high standard for my ideal carne asada taco to say the least. This...