Recipes

These ultra-loaded twice-baked taters go over the top with a heaping pile of braised wild boar tossed in the reduced cooking liquid and drizzled with a copious amount of cheese sauce (because, well, cheese sauce). What's inside the potato is equally important, with sour cream, parmesan cheese, tangy...

Gizzards seem to be a love-it or hate-it protein. To me, they’re a lot like hearts—hard-working muscle, dense with flavor. But unlike hearts, they’re extra chewy. There are a few approaches to cooking gizzards; the method you choose will depend on your end goal and jaw strength. You can tenderize...

As we transition from winter to spring, I’ve been craving slow-cooked meat that would shred apart easily with a fork, without having to braise it in another wintery stew or smoke it on the BBQ pit. Inspired by Cuban roasted pork, I came up with this easy method for cooking a wild hog leg in the oven...

Steak frites is a classic, and the dish is just as elegant when made with wild duck. I pluck duck breasts every chance I get, but if you’re not one to keep the skin, the Stilton-chive compound butter will make up for any lack of richness and flavor. You could use any blue cheese you like for this...

Classic chili is at its most satisfying in December and January, but when the weather starts warming up, try white chili to mix things up a bit. Made with turkey (or substitute any gamebird or poultry), white beans, green chilies, and cilantro, white chili is a lighter and more vibrant dish. And the...

This soup has everything that you would want in a cold-weather pick-me-up. Combine a healthy dose of protein-rich, creamy cannellini beans, fresh veggies, and just enough sausage meat to add fat, depth, and flavor, and you end up with a simple yet soul-satisfying meal. This is one of those rustic...

If you didn’t grow up in the Midwest, you might be surprised the first time a waiter or waitress sets down a plate of “hot beef sandwich” in front of you. You’re shocked because one, you probably expected something closer to a French dip, and two, you panic a little because there’s no way you’d be...

I'm a sucker for lasagna. It's one of my favorite dishes in my mom's meal rotation that I grew up eating almost every week. Turning it into a soup seemed like a natural transition and something fun to do and eat. This recipe does make a lot of food; I probably ate seven or eight bowls before it was...

This dish is a beautiful mashup of global cuisine where Mexico meets Italy to create a combo you never knew you needed. You can practically put anything between pasta sheets, bake it, and call it lasagna—but it still has to taste good. Making your own enchilada sauce brings this to a whole new level...