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4 servings Wildfowl is variable in size and a hunt may net only one bird; feel free to halve the sauce mixture. In general, for whole wild ducks and…
6 servings Beef shank meat is a common ingredient in this dish, as is veal—substitute at will.
4 servings Instead of pounding the steak, you may substitute 1 ½ pounds cube steak. For tips on pounding meat, see here.
16 tamales Tamales can be wrapped in corn husks or banana leaves (see variation) and baked or steamed. (If neither is available, you can use 8 × 10-inch…
8 to 12 servings Sucking pig must be special ordered. Have the butcher prepare the pig for you by cleaning it well and removing all the organs. A 20-inch…
A hearty Cajun rice dish with bone-in chicken and andouille sausage, flavored with the holy trinity of onion, bell pepper, and celery, plus tomatoes and…
A hearty beef potpie made with beef stew topped with a pastry crust or biscuits, baked until bubbling and golden brown.
8 to 10 servings The picnic shoulder is among the tastiest of pork roasts. Try to find a whole picnic roast with the skin left on. Brushing it with water…
4 servings Also known as pasta in bianco or fettuccine al burro. To make it cacio e pepe, use Romano cheese and a generous amount of freshly ground black…
4 servings Developed at the Brown Hotel in Louisville, Kentucky, in 1923, this delight remains on the menu to this day.
4 servings If using shrimp, the idea is to eat them shell and all. We are especially fond of the crispy shrimp legs after frying. Using head-on shrimp…
6 servings Cacciatore means “hunter’s style” in Italian. There are countless versions of this dish, some made with rabbit (which seems more appropriate to…
4 servings Gentle cooking—and lots of butter—is sometimes the best approach for treasured backstrap and tenderloin medallions.
About 1 ½ pounds This is an emulsified sausage with a smooth, springy texture. Please read Making Sausage at Home and Grinding Meat at Home.
40 ravioli; 8 servings Often served with a complementary sauce like any other pasta, cooked ravioli may also be sautéed in butter or olive oil until…
Shrimp fajitas made by substituting shrimp for steak in a classic fajita recipe. The shrimp are marinated, then broiled, sautéed, or grilled until firm…
4 to 6 servings This dish was originally intended for cooking old stewing chickens. Marion Becker’s original headnote wryly stated “Whenever we see one of…
4 servings First whipped up for gold prospectors in Hangtown (now Placerville), California, in the 1850s. All of the ingredients were hard to come by…
Live lobsters boiled in heavily salted water until bright red, then served with melted butter and lemon wedges. A straightforward method for cooking…
4 servings A classic combination with scores of variants around the world. This Spanish-leaning version is tinted with fragrant saffron; for the broth-y…
6 servings Mujadara is a simple, frugal, and satisfying dish that is popular throughout the Levant, particularly as a Lenten staple for Orthodox…
4 servings Freekeh’s subtly smoky flavor is an excellent partner to the toasty browned Halloumi in this dish.
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