Recipes

Good barbecue consists of a few different things, specifically juicy and tender meat with a lot of fat, smoke and bold flavors. Those qualities don’t seem to describe confit, but this recipe will surprise you. In comparison to pork or beef, the muscle tissue of wild game is more developed and lower...

“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...

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...

Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. I’ve been asked by a number of people why their smoked backstrap comes out dry, and the answer is usually because they set the smoker at too high of heat...