A great game meat, elk is more flavorful than deer and not as dry as ostrich. At Coyote Café, elk is a signature dish of chef and partner Eric Destefano, who I say makes the best elk dish in the United States—very juicy and not at all gamy. The trick is to marinate the meat, cook it rare, and let it sit for awhile before slicing. When purchasing elk tenderloin, be sure to have your butcher trim off all the silver skin. If you cannot find elk, axis deer can be substituted (see Sources, page 167). Sautéed wild mushrooms, such as morels, are a nice accompaniment.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.