• 04.

    Manhattan with Orange-Infused Vermouth

    Kathy Casey / Contributor

    Full Story
  • 05.

    Spice-Crusted Sirloin Tip Roast

    Janice Cole / Contributor

    Full Story
  • 06.

    Bacon-Potato Frittata with Greens and Gruyère

    Carla Snyder / Contributor

    Full Story
  • 01.

    Cider-Brined Grilled Turkey

    Anne-marie Ramo / Contributor

    Full Story
  • 02.

    Cheddar-Zucchini Biscuits

    Janice Cole / Food Editor

    Full Story
  • 03.

    Editor's Choice: Life Juicer

    Staff / The Editors

    Full Story
  • 04.

    Manhattan with Orange-Infused Vermouth

    Kathy Casey / Contributor

    Full Story
  • 05.

    Spice-Crusted Sirloin Tip Roast

    Janice Cole / Contributor

    Full Story
  • 06.

    Bacon-Potato Frittata with Greens and Gruyère

    Carla Snyder / Contributor

    Full Story
  • 01.

    Cider-Brined Grilled Turkey

    Anne-marie Ramo / Contributor

    Full Story
  • 02.

    Cheddar-Zucchini Biscuits

    Janice Cole / Food Editor

    Full Story
  • 03.

    Editor's Choice: Life Juicer

    Staff / The Editors

    Full Story
Video: Deer Camp Cooking, Week 3

Video: Deer Camp Cooking, Week 3

We're back in deer camp. It's cold and we're hungry. Thank goodness we've got a delicious meal on tap: venison rib-eye steaks spiked with a dry rub of warming spices and rosemary roasted potatoes. Let's eat!

Pancetta vs. Prosciutto

Pancetta vs. Prosciutto

Do you ever get confused when faced with the popular Italian pork products pancetta and prosciutto? Find out what's what when these two meats face-off.

Steak and Onion Tacos with Chipotle Guacamole

Steak and Onion Tacos with Chipotle Guacamole

Chipotle chiles add a spicy kick to the guacamole in these tacos, but you can decrease the heat by cutting back on the chiles. For the tastiest guacamole, use plump, ripe avocadoes that yield to soft pressure. If you can only find firm ones, buy them in advance and let them ripen for a day or two on the counter.

Editor's Choice: America's Best Pies

Editor's Choice: America's Best Pies

Pie lovers, this book is for you! The best part? It's at a great price for cooking club members!

Chicken Penne Primavera

Chicken Penne Primavera

Fat-free sour cream is the key to keeping this vegetable-intensive dish nice and creamy--and low in calories. To reduce cooking time, the vegetables are cooked in the same pot as the pasta.

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.

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