• 04.

    Steak and Onion Tacos with Chipotle Guacamole

    Melanie Barnard / Contributor

    Full Story
  • 05.

    Editor's Choice: America's Best Pies

    Staff / The Editors

    Full Story
  • 06.

    Chicken Penne Primavera

    Jackie Mills / Contributor

    Full Story
  • 01.

    Bacon-Potato Frittata with Greens and Gruyère

    Carla Snyder / Contributor

    Full Story
  • 02.

    Video: Deer Camp Cooking, Week 3

    Lukas Leaf / Contributor

    Full Story
  • 03.

    Pancetta vs. Prosciutto

    Janice Cole / Contributor

    Full Story
  • 04.

    Steak and Onion Tacos with Chipotle Guacamole

    Melanie Barnard / Contributor

    Full Story
  • 05.

    Editor's Choice: America's Best Pies

    Staff / The Editors

    Full Story
  • 06.

    Chicken Penne Primavera

    Jackie Mills / Contributor

    Full Story
  • 01.

    Bacon-Potato Frittata with Greens and Gruyère

    Carla Snyder / Contributor

    Full Story
  • 02.

    Video: Deer Camp Cooking, Week 3

    Lukas Leaf / Contributor

    Full Story
  • 03.

    Pancetta vs. Prosciutto

    Janice Cole / Contributor

    Full Story
Black Bean Burgers

Black Bean Burgers

Top these burgers with salsa, lettuce, cheese and nonfat sour cream or your favorite burger toppings.

Tasting Tannins

Tasting Tannins

When it comes to flavors, red wines have a characteristic whites don't have: tannin. Tannin is a compound that gives reds their distinctive bitterness. While this sounds more bad than good, tannin also has the positive effect of helping red wine age.

Sauteed Pheasant with Cranberry-Apple Compote

Sauteed Pheasant with Cranberry-Apple Compote

A compote rich with fall ingredients pairs perfectly with sautéed pheasant breasts. Letting the meat soak in olive oil before cooking tenderizes it.

Video: Deer Camp Cooking, Week 2

Video: Deer Camp Cooking, Week 2

What do gooey, creamy, meaty sandwiches have to do with deer camp? It’s what’s for dinner! These hoagies go together so quickly, you’ll easily be able to satisfy those hungry, tired and impatient hunters at your camp. Watch the video to see how they're made.

Video: Field to Table, Side Dish for Pheasant

Video: Field to Table, Side Dish for Pheasant

You can’t serve a roast pheasant (or chicken or turkey or beef) without a side dish. And especially without THIS side dish. Brussels sprouts, squash, cranberries, onions, vinegar, maple syrup—it’s a delicious, caramelized mashup of fall ingredients and the perfect accompaniment. Watch the video below to see how it's made.

Comté-Stuffed Chicken Breasts with Mushrooms

Comté-Stuffed Chicken Breasts with Mushrooms

For a double dose of rich Comté taste, the shredded cheese melts into the sautéed mushroom stuffing and on top of the chicken breast. Sauté the mushrooms in a large skillet. They need lots of space to brown without getting watery.

Video: Field to Table, Roast Brined Pheasant

Video: Field to Table, Roast Brined Pheasant

You’ve got the pheasant. Now what? Chef and hunter Lukas Leaf shows you how to turn that whole pheasant into a moist, succulent roast that’s rich with flavor. With some herbs and a few other key ingredients, you’re just hours away from one of the tastiest pheasant dishes you’ve ever had. Watch the video below to see how it's done.

Got Goose?

Got Goose?

Whether you shot it or bought it, this is how to cook your goose. Roasting a goose is no more difficult than roasting a turkey. Its meat is moist but not greasy, contrary to popular belief. Like ducks, geese have a thick layer of protective fat under their skin. However, the fat drains away if the goose is properly cooked, resulting in a flavorful golden-brown bird.

Beer Cocktails

Beer Cocktails

Delicious things happen when you think of beer as a foundation ingredient instead of a stand-alone beverage.

Potatoes, 5 Ways

Potatoes, 5 Ways

Potatoes are so delightfully versatile. Here are five of our favorite ways to prepare spuds.

Black Friday Turkey

Black Friday Turkey

Leftover Thanksgiving turkey (if you're lucky enough to have any) deserves a better fate than to be slapped, naked, between two pieces of bread and slathered with a little mayo. Each of these recipes spiffs up yesterday's turkey and gives it the respect it deserves.

Bacon-Wrapped Ginger-Soy Wings

Bacon-Wrapped Ginger-Soy Wings

You won’t need a dipping sauce for these crowd-pleasing wings. Smoky bacon and an Asian-influenced marinade make them tasty enough to fly solo. Don’t skimp on the marinating time; it really increases the flavor.

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