Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!
Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
A recipe for pork tenderloin with cherries. This cherry sauce for pork or really most any other meat, isn’t too sweet.
Wild game Cajun jambalaya is a Bayou version of Spanish paella or African jollof rice.
This is a simple, basic flat iron steak recipe you can use as a template. Grilled, flat iron steak is a tender, tasty cut of beef, elk, bison or moose.