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Oct 29, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Danielle Prewett |Justin Townsend
If you like Swedish meatballs, you’ll be sure to enjoy Danish meatballs. While the former is round and smooth, Danish meatballs are football-shaped. They are notably full of onions and can be eaten with or without gravy, cold or hot, however you fancy. Leftover frikadeller may be sliced and served cold on a piece of toasted rye bread as an open-faced sandwich, known as smørrebrød—a Danish staple. All frikadeller recipes are slightly different.
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Sep 16, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Wade Truong |Justin Townsend |Lukas Leaf
Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often substitute veal with chicken or pork, hunters can make this dish with venison, preferably from a young deer. I made this dish with the eye of round from the button buck I shot last December during muzzleloader season.
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Aug 23, 2024 | 
eyetube.net | Justin Townsend
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Aug 1, 2024 | 
themeateater.com | Jenny Nguyen-Wheatley |Justin Townsend |Danielle Prewett |Steven Rinella
This sandwich is inspired by “coronation chicken,” a dish served at Queen Elizabeth II’s coronation luncheon in 1953. This simple salad of diced poultry and creamy curry sauce is still popular in the United Kingdom. So, when I traveled to London in spring 2023 to see King Charles’s coronation, I had to have one. I bought the sandwich to-go at Waitrose to fortify myself while standing in the rain for 10 hours at the Mall. The sandwich was filling and delicious.
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Jul 12, 2024 | 
themeateater.com | Maggie Hudlow |Brody Henderson |Justin Townsend
Duration 4 to 6 hours Serves 20+ Chef’s notes The second weekend in July marks the celebration of Rendezvous in my hometown. Folks are clad in buckskins, bottles of unlabeled liquids are passed around, and joy and mischief are unanimously spread. The weekend starts on Thursday, there are rodeos every night, traders set up in white canvas tents around town, and the bars never shut down. 1974 image via Green River Rendezvous Pageant Association.
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Apr 23, 2024 | 
themeateater.com | Steven Rinella |Danielle Prewett |Justin Townsend
This recipe comes from the “Into the Smoke” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. This jerky recipe is reliable and tasty, with just a hint of heat. It’s not full of ghost peppers or other gimmicks that will turn kids off or make it hard to enjoy more than a bite or two. If you do want more heat, ramp up the cayenne.
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Jan 15, 2024 | 
themeateater.com | Lukas Leaf |Steven Rinella |Jenny Nguyen-Wheatley |Justin Townsend
Nothing is more comforting than meatloaf, and even better is the meatloaf sandwich. For this recipe, we're focusing on the Italian version called polpettone. The resulting sandwich is the ultimate meatloaf melt. Lots of flavors? Definitely. Do they work together? Absolutely. Everything about this sandwich works in harmony. Salty, sweet, sour, bitter, umami, it covers all the bases.
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Dec 18, 2023 | 
themeateater.com | Jenny Nguyen-Wheatley |Danielle Prewett |Justin Townsend
Duration 2 hours Serves 4 Chef’s notes Brimming with fatty sausages, bacon, aromatic leeks, and creamy potatoes, this Irish, one-pot meal is so warming and satisfying in winter. Make it ahead to enjoy after a cold, long day afield, because Dublin coddle reheats well. While Dublin coddle is traditionally prepared with pork sausages, you can use any sausage you like. I prefer milder-tasting links. If you’re handy at breadmaking, serve this hearty stew with buttered Irish soda bread.
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Oct 31, 2023 | 
themeateater.com | Jenny Nguyen-Wheatley |Danielle Prewett |Justin Townsend |Lukas Leaf
Papas rellanas are meat-filled, potato croquettes found in Latin American countries. Each region has its own variant of this fried snack. I chose to fill these with savory, salty venison picadillo—a mixture of ground meat, spices, and briny olives. The croquettes are coated in panko and deep-fried until crispy. The picadillo recipe below makes double the filling that you’d need.
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Sep 19, 2023 | 
themeateater.com | Jenna Rozelle |Danielle Prewett |Justin Townsend |Bri Van Scotter
“Perfect” does not mean there is only one way to make a lobster roll. “Perfect” in this case, in most cases, is a moving target, subject to one’s mood and other circumstances. I grew up in Maine eating lobster rolls every summer, made by adults afflicted by the whole suite of human moods and circumstances and I’ve noticed some things along the way—it’s hard to make a bad lobster roll, it’s easy to make a good one, and it’s just as easy to make a great one, with only a little more care.
