The sauce accompanying this dish is made from a rich, concentrated veal stock.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
This is not your ordinary pork chops and applesauce. Continue...
Ask your butcher to debone the veal, reserving the bones for you.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
This approach to quail is guaranteed to convert the game wary.
Chuck’s three-day theory is based on his quest for clear fish stock.
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Does Not Apply
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
Does Not Apply
Source: Houseboat Eats