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Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

A delicious side dish for your Thanksgiving dinner.

Homemade venison sausage with suet, sage, garlic, and red pepper, stuffed into casings and smoked for 28 to 30 hours. A hunter's guide to making smoked deer sausage.

Set-it-and-forget-it veal stroganoff in the slow cooker. Flour-dusted veal cubes braise with potatoes, mushrooms, and beef stock until fall-apart tender, then get a rich swirl of sour cream right before serving. Hearty comfort food with zero babysitting.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

New England clam quiche with crispy bacon, canned clam chowder, eggs, sour cream, and a layer of melted American cheese. A clever shortcut quiche that uses chowder as the flavor base.

Creamy potato soup topped with strips of smoked trout and fresh watercress. Pureed with whipped cream and calf broth for a velvety, smoky bowl that pairs beautifully with crusty bread and cold beer.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Canned salmon and hard-boiled eggs in a mushroom-beer cream sauce served in a molded rice ring. A retro dinner party centerpiece that's back in style.