A recipe for larb, a minced meat salad popular in Southeast Asia. My rendition of it is inspired by Hmong cooking and uses ground javelina.
Chislic is a classic bar snack in South Dakota, often made with mutton, beef or lamb. In this case, it’s venison. Serve Chislic with crackers or fries.
This is a simple ground pork stir fry popular in Taiwan, where it is known, oddly, as “flies’ heads” stir fry for the black beans in it.
Invented in the Mexican state of Sinaloa, tacos gobernador, “governor’s tacos,” are popular all over the Pacific coast of Mexico.
This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.
A salmon cakes recipe that mimics a traditional Chesapeake crab cake, only using salmon. I top these with a little horseradish cream.
Dan dan noodles are wheat noodles, tossed in a sesame, soy and chile oil sauce, topped with spicy ground pork or beef.
This recipe is from East Africa, where it is called kuku wa nazi in Swahili. I used pheasant here, which is more like an African chicken.