Closet Cooking (3)
Smitten Kitchen (3)
The Kitchn (3)
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
This is a savory church supper staple in the mountains of Vermont.
Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
If you can properly roast a chicken, you can cook almost anything.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
We like sea bass for this dish, but any firm white fish can be substituted.
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
The chanterelle mixture may be prepared a day in advance.
To give this golden dish more color, add a diced ripe tomato.
Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
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.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
This is a hearty, rich dish and perfect for those chilly fall nights.