Venison or Elk and Apricot Mustard Sauce by Amos Miller

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save…

GRILLED PUSIT (squid) by Jomel

Green Chicken Chili by Nancy Miyasaki

This isn't your thick beans and meat sort of chili, but it is absolutely delicious. Think a cross between a soup and a traditional chili. It's pretty healthy too with white meat chicken, hominy, and potatoes.

Inihaw na Bangus by ShaleeDP

Grilled fish is always a family favorite in the Philippines

Crockpot Chicken and Hash Brown Casserole by myra byanka

Easy prep slow cooker recipe that is easy to add things to, such as vegetables. A large crockpot is required, 6 qts. or more.

Cumin Chicken by John Spottiswood

The combined flavors of cumin and oregano in this seasoning is just phenomenal with poultry. This recipe is adapted from Allen Susser's New World Cuisine. It is one of our favorites. Even as we have moved toward more of a vegetable-centric cuisine, this has remained a staple.

BBQ Pork Tenderloin - Spanish Style by John Spottiswood

This dish is from south-eastern Spain where Moorish influences are still found in many dishes. The combination of middle eastern spices and pork is wonderful. These are often served on kebabs as part of a tapas dish called Pinchos Morunos. You can follow the same directions below, cutting the meat into 1 inch chunks and grilling for…

Birria: Traditional Mexican Stew by Richard Blaine

Birria stew is a favorite stew from Mexico. It is served in the finest of restaurants and also on many street vendors as well. It is traditionally made with lamb but can be made with any red meat like goat, veal, beef and the other white meat.....pork! This is a delicious stew with many uses. Just check out the broth that gets made…

Mexican Garlic Broiled Tilapia by John Spottiswood

I love the lime-garlic flavored fish that I get when I'm down in Mexico, especially in Puerto Vallarta. Normally it is grilled down there, but I think the recipe on the broiler does an even better job. The fish stays very moist, but still gets a little crispy on top from the broiler. The lemon-garlic-butter flavor is to die for. My…

Salted branzino fish by elisa negri

Simple pan fried trout by John Spottiswood

We use this recipe for both pan fried trout and Kokanee salmon. We recently caught some Kokanee up at Lake Tahoe and made this dish. It is super simple and really delicious!

Straccetti di manzo con la rughetta by Frank Fariello

One of the iconic dishes of Roman cookery, stracetti con la rughetta, or 'little beef rags' with arugula, is almost one of the simplest of all to prepare.

Cayman Style Fish by Parsley Sage

Traditional Caymanian style fried fish

Chicken Pot Pie with Biscuit Crust by myra byanka

Use poultry, ham, or canned tuna for this easy prep pot pie. I made this with a half recipe of my Buttermilk Biscuits - see links. However, if you make it in a 9x13 pan, you'll need a full recipe.

Pork Adobo, Hawaiian Style by Bernard Dahilig

I decided to post this recipe for those of you that do not know or are not familiar with Filipino Foods. being borne Filipino by choice, this recipe reminds me of my Mom's & Lola's kitchen. The fragrance of soy sauce, apple ciider vinegar, frech crushed garlic, laurel leaves - served with hot steamed white rice? How can you not get…