A recipe for classic red chile enchiladas. Fill your enchiladas rojas with whatever you want: meat, fish or veggies.
A three sisters stew recipe — corn, beans and squash — with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.
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.