Green chile stew, desert Southwest style. This is a New Mexico green chile stew, not Mexican chile verde.
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.
A simple recipe for either party appetizers, a light lunch, or a snack. Beware: Crab deviled eggs are addictive.
A classic lobster fra diavolo recipe made easier to eat by shelling the lobster. This is an Italian-American classic.
This is she crab soup without the roe, so it is cream of crab soup, with sherry, bay, a little seafood broth and lots of crab.
Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.
A classic mac and cheese recipe with added roasted green chiles and pheasant.
This is a simple hen of the woods recipe where you slice the mushroom in big ‘steaks,’ then sear it under a weight.