99 river recipes

James River buttermilk waffles with whipped egg whites for cloud-like lift. Virginia-style classic with crisp exteriors and light, tender interiors.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

Pedernales River chili made Texas-style with coarse ground beef, lard, ground chile, and no beans. A bold, no-frills LBJ-era recipe simmered low for an hour.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

If you like "frijoles con chili con carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Mouth watering citrus chicken liver risotto.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Austrian liver dumplings (Leberknodel) bind pureed calf's liver with bread, egg, butter, and parsley into small simmered dumplings. Soul-warming Habsburg-empire bite served floating in clear broth or alongside roast meat.

Chicken liver stroganoff: quickly seared livers, sauteed mushrooms, and sweet softened onions in a tangy soured cream and yogurt sauce. A rich, economical twist on stroganoff over rice or pasta.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.