I really love the combination of crunchy macadamia nuts, fragrant basil, and sweet honey in this chicken. The topping can be temperamental when applying it to the chicken, but don’t worry—even the ugly pieces will taste amazing! CRUST 1½ cups raw macadamia nuts½ cup...

The name of this classic means “bone with a hole” in Italian. What the name doesn’t tell you is that the hole is full of some really tasty bone marrow. The name doesn’t say anything about what kind of meat to use. Traditionally, this dish is made with veal. We have...

I look forward to fall for so many reasons. The leaves change color, football is in full swing, and I get to go climb trees in search of venison. Bow season here starts in mid-September. I’ve owned a bow for years but seemed to always find a reason to keep it in the...

Throw this one in my top 5 for tasty, comforting, and just plain awesome. This protein and fat amalgamation is sure to make anyone happy. I know what you’re saying . . . isn’t it going to taste like coconut? If there is a hint of it in there, it’s from the coconut...

This is a fantastic recipe for so many reasons. For us, the best part of this tasty marinade is that it gives us the opportunity to mention (again) the Magic Bullet. When it comes to dressings, marinades, and easy cleanup . . . well it is simply the king. 1 teaspoon...

Do not let the directions for this one intimidate you. Yes, there are some steps involved for this, but it is oh-so-worth every bit! Your house will smell amazing for the entire time this is cooking—seriously. The mushrooms are optional, but I love the earthy-meaty...

Long day at the office? Not happy with your neighbors? Don’t fret! Pull out your meat mallet and take a few whacks at some meat. This is basically a meat roll-up, so think of some creative things to fill it with and try all sorts of variations. 2 beef round steaks, 1...

Before I met Charles, I did not have an outdoor grill, or a smoker for that matter. Life was very sad in that regard. Which meant getting a bit creative: indoor grill pans that invariably set off my smoke detector, and every now and then using a wee bit of liquid...

I can’t remember the first time I decided to make a pot roast. I think it had something to do with wanting to use my big old Le Creuset pot. What I do remember is getting this dish tossed into the oven, leaving the house for a few hours, and coming home to this...

This recipe plays homage to my Irish heritage. At least for me, there’s something incredibly comforting about bangers and mash. Maybe it’s the thought of ducking into a pub in Ireland on a cold and rainy day and ordering up a plate of these, or just the fact that any...