43 drop recipes

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Homemade turkey gravy from pan drippings and giblet broth, thickened with flour and loaded with chopped giblets. The essential Thanksgiving gravy recipe.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Tender breaded veal cutlets pan-fried until golden, then braised in a savory Worcestershire pan sauce. A classic comfort meal that turns simple cutlets into fork-tender, saucy goodness.

Chili-bacon rub made with bacon drippings, chili powder, cayenne, garlic, and tomato paste. A smoky, spicy paste for chicken and barbecue. Five ingredients, five minutes.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Pumpernickel bread stuffing made with duck drippings, sauteed onions, and a mix of pumpernickel and white bread cubes. A hearty, earthy side dish baked alongside roast duckling.

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.