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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?