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Tamale Pie

Author: Ana Menéndez

Maple Pepper Salmon Bites

Author: Nancy Hawley

Chile Marinated Flank Steak

Author: John Scharffenberger

North Carolina Coleslaw

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.

Author: Elizabeth Karmel

Grilled Cheese and Tomato Stacks

Author: Maria Helm Sinskey

Cider Braised Pheasant With Pearl Onions and Apples

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.

Author: Melissa Clark

Grilled Short Ribs with Miso

Author: Jennifer Rubell

Lime, Garlic, and Oregano Mojo

Author: Douglas Rodriguez

Fried Chicken Masala

Author: Suvir Saran

Braised Chicken with Smoked Ham, Chestnuts, and Ginger

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Author: Andrea Reusing

Fried Chicken Bites

Author: Melissa Roberts