42 yard recipes

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.

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.

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.

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.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Crockpot pork chops in a home made barbecue sauce.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.