219 sarde recipes

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Microwave tuna burgers with canned tuna, chopped hard-boiled eggs, American cheese, sweet pickles, and mayo on hamburger buns. Ready to eat in under 20 minutes.

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Ground pork peanut butter cookies made with lard, browned pork, cinnamon, and orange zest. A savory-sweet heritage cookie recipe unlike anything in your cookie jar.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Soft chocolate drop cookies with cream cheese baked right into the dough and crunchy walnuts in every bite. The cream cheese keeps them tender and slightly tangy for days.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Old-fashioned hermit cookies spiced with molasses, coffee, and five warm spices. Soft, chewy, and loaded with raisins, bake them as drop cookies or cut into bars.

Wholesome breakfast cookie bars made with rolled oats, whole wheat flour, wheat germ, and dried fruit. Sweetened with apple juice and brown sugar for a grab-and-go morning fuel-up.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.