A great game meat, elk is more flavorful than deer and not as dry as ostrich. At Coyote Café, elk is a signature dish of chef and partner Eric Destefano, who I say makes the best elk dish in the United States—very juicy and not at all gamy. The trick is to marinate the meat, cook it rare, and let it sit for awhile before slicing. When purchasing elk tenderloin, be sure to have your butcher trim off all the silver skin. If you cannot find elk, axis deer can be substituted (see Sources, page 167). Sautéed wild mushrooms, such as morels, are a nice accompaniment.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.