544 bag recipes

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Chicken marinated overnight with garlic, oregano, prunes, olives, and capers, then baked with brown sugar and white wine. A legendary party dish that serves a crowd.

Homemade Italian sausage with ground pork shoulder, fennel seed, garlic, and crushed red pepper. The classic from-scratch sausage for grilling, frying, or pasta sauces.

Homemade turkey sausage patties with roasted poblano pepper, cilantro, parsley, oregano, cumin, and cloves blended into lean ground turkey. A low-fat, green-spiced breakfast sausage with Southwestern heat.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.

A traditional Welsh prawn gratin with tender cauliflower, creamy bechamel, and crumbled Caerphilly cheese, grilled golden and served with piped creamed potatoes. Elegant comfort food.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.