Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
Classic Oklahoma onion burgers: Venison smashburgers with shredded onions, cheese, pickles and mustard on a potato roll.
Shrimp mac and cheese is a riff of the classic lobster mac and cheese. Shrimp is milder, less expensive and almost as good.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look