Recipes

Venison Negimaki

Recipes

Venison Negimaki

Beef negimaki is a popular Japanese-American dish, created by the Manhattan restaurant Nippon in 1963. When New York Times food critic Craig Claiborner suggested that the restaurant add a beef dish to cater to the American palate, owner Nobuyoshi Kuaoka created negimaki. “Negi” means onion and “maki...
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Venison Carnitas

Recipes

Venison Carnitas

Carnitas are a staple in my house; I make it often and with a variety of wild game. It's a great way to serve a crowd of people and is the perfect recipe for those tougher cuts of meat like the neck or shoulder. This recipe can easily be done in a crockpot or a pressure cooker to cut down on cooking...
Danielle Prewett Sep 17, 2021
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Granny Gillespie’s Peach Cobbler

Recipes

Granny Gillespie’s Peach Cobbler

When I was a kid growing up in Georgia, summertime meant endless adventures with my cousins at the beach, shelling peas and shucking corn on the porch, and hopefully at least one big bowl of my Granny’s famous peach cobbler. We were very fortunate to live only a half-mile or so from one of the...
Kevin Gillespie Sep 14, 2021
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Grilled Venison Bulgogi

Recipes

Grilled Venison Bulgogi

One of the things I love most about Korean food is how similar it is to American southern food. The flavors are definitely different, but the soul of the food is the same. It’s comfort food in every sense of the phrase: Food that has been fine-tuned by generations of tradition and adaptation that...
Wade Truong Sep 8, 2021
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Dove with Citrus-Miso Glaze

Recipes

Dove with Citrus-Miso Glaze

When it comes to grilling small birds like dove and quail, a good glaze combined with hot and fast cooking are key. The high heat allows the sugar in the glaze to caramelize without overcooking the meat. It’s worth tracking down shichimi togarashi, a Japanese spice blend. The spices add a little...
Danielle Prewett Aug 31, 2021
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Lemongrass Venison and Vermicelli Salad

Recipes

Lemongrass Venison and Vermicelli Salad

This Vietnamese-inspired salad is the perfect meal during hot summer months. It takes almost no time to pull the marinade and meat together the night before and works great with venison or beef. It’s also a good opportunity to take advantage of fresh produce available this time of year. A note on...
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Crispy Roasted Chanterelles

Recipes

Crispy Roasted Chanterelles

I live in Southeast Texas where bright red chanterelle mushrooms grow prolifically in the early summers after a good rain. The downside to picking mushrooms just after a heavy rain is extra moisture they can hold. Mushrooms are like sponges, and extra liquid can make them soggy or rubbery. I’ve...
Danielle Prewett Aug 17, 2021
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How to Make the Perfect Poke Bowl

Recipes

How to Make the Perfect Poke Bowl

Poke bowls originated in Hawaii. The word "poke" literally means “to cut crosswise into pieces” in Hawaiian. It is a dish that was born from simplicity—fresh catches from the ocean were chopped up and served raw, mixed with salt, and topped with seaweed. However, since poke bowls have entered the...
Bri Van Scotter Aug 10, 2021
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Duck and Avocado Tartare

Recipes

Duck and Avocado Tartare

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing. As with all uncooked meat preparations, the key is...
Wade Truong Aug 3, 2021
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How to Make Compound Butter

Recipes

How to Make Compound Butter

All butter is delicious, but my personal favorite is undoubtedly a good compound butter. It’s a great way to add an extra dose of flavor to seafood, chicken, burgers, toast, scrambled eggs, pasta, and more. Compound butter is essentially just normal butter mixed with additional herbs, spices, and...
Bri Van Scotter Aug 2, 2021
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Ricotta-Stuffed Squash Blossoms

Recipes

Ricotta-Stuffed Squash Blossoms

A highlight of summer gardens is eating the beautiful flowers that grow from squash plants. Also known as squash blossoms, these delicate treasures are perhaps best showcased by stuffing them with herbed cheese and frying in a light and airy batter. It’s arguably the best way to eat them.
Danielle Prewett Jul 29, 2021
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