Recipes

“Perfect” does not mean there is only one way to make a lobster roll. “Perfect” in this case, in most cases, is a moving target, subject to one’s mood and other circumstances. I grew up in Maine eating lobster rolls every summer, made by adults afflicted by the whole suite of human moods and...

Ramen is one of my comfort foods. Whether homemade, from a restaurant, or straight out of a styrofoam cup, the chewy noodles, warm broth, and a combination of toppings dictated by what's in the fridge are as emotionally satisfying as they are calorically. I’ll admit, I have a love for cheap bouillon...

Much like the hot dog, you can pretty much find instant ramen anywhere you go in America. Any grocery store, gas station, or corner market has a pack of ramen somewhere on its shelves. The beauty of instant ramen is its availability, low cost, and ease of preparation. Whether you're a broke student...

This is probably one of the best recipes I’ve ever made with rabbit, and it’s so easy to make. I think small game animals are best braised; here it’s slow-cooked in a smoky sauce with tomato and roasted red bell pepper. It’s a delicious, comforting meal to eat literally any time of the year! Rabbits...

Fresh pasta is one of those culinary experiences where you have to be ready for an excursion if you plan to make it at home. I personally love the process. It's relaxing and almost monotonous. The rule goes that if you're making pasta dough, you might as well make enough to use a couple more times...

Mention Red Lobster to me, and two things come to mind: one, how their all-you-can-eat-crab leg campaign in the early 2000s shifted the global market on snow crab and nearly bankrupted the company, and two, their cheddar bay biscuits. While the international economic impacts and social implications...

This au gratin recipe is a side dish I've made countless times with many different flavors. The roux and cream sauce are key components that allow you to switch out ingredients. Maintain that part of the recipe, and you're good to go. In this case, we're looking for more neutral cheeses to help not...

Lamb breast is one of the more affordable cuts. Although the breast isn’t as picturesque as a rack of lamb chops, this cut is full of flavor. It’s basically lamb ribs—great on the grill or smoker—and is so easy to cook. This cut is so fatty that you can’t really mess it up. One of my favorite...

Chili crisp might be hands down one of the best condiments you can have in your pantry. Like a secret weapon for any dish, it's almost addicting, and this version doesn't even have MSG. It's a flavored oil packed with crispy garlic, shallot, and chilis, accompanied by many other options, such as...

The way I use herb jam in my kitchen, it could be considered a mother sauce. The stuff is so flavorful, nimble, and dependable that it naturally finds its way into countless meals from spring through fall. Let go of your preconceived notions of jam—this is not that. This is savory, complex, and...

A tostada is essentially an open-faced hard taco. Crunchy, spicy, savory, and deliciously messy, this is a fun and easy meal to put together. This wild turkey version is made with turkey thighs that are braised with chiles, cumin, and garlic. Prepare the meat, beans, and fried tortillas ahead of...

The season for oyster mushrooms can be long. We typically find them in spring and fall in Nebraska, when temperatures warm after winter and the weather begins to cool down again in the fall. Wild oyster mushrooms are always found on logs and dead timber and are usually pearl white, light brown, or...