Kevin Gillespie

May 2, 2024 | themeateater.com | Maggie Hudlow |Danielle Prewett |Kevin Gillespie

This take on a classic Southern French daube really challenged what I thought I knew about braising. Braising 101 is essentially: choose a tough cut of meat, brown it, and place it in a pot with a flavorful liquid to cook low and slow until fall-apart tender and succulent. I also naively thought that red meat demanded to be cooked in red wine. Here’s how this recipe is different. You don’t have to brown the meat first.

Mar 28, 2024 | themeateater.com | Jenny Nguyen-Wheatley |Lukas Leaf |Kevin Gillespie

Tinga tacos are known for their smoky, earthy flavors. Succulent, shredded meat is coated in a spicy tomato sauce, and the smokiness comes from the inclusion of chipotle peppers in adobo sauce. To add more smoke, I used fire-roasted diced tomatoes. As taco meat goes, this recipe is relatively simple, and the main sauce ingredients are canned. Pheasant works nicely, and so does wild turkey meat, though oven time might be longer. Two chipotle peppers added the perfect amount of spice for my taste.

Feb 20, 2024 | themeateater.com | Aaron Agosto |Danielle Prewett |Wade Truong |Kevin Gillespie

Chowder is the perfect winter comfort food. But I might be biased; I grew up on Cape Cod, and my grandmother’s clam chowder is legendary. Living in northwest Montana, there aren’t too many options for fresh shellfish. Luckily, we have plenty of pike. A day on the ice with not quite enough success to justify a fish fry gave me the idea to make a fish stock as a way to stretch a small amount of fish into a full meal.

Jul 7, 2023 | themeateater.com | Lukas Leaf |Danielle Prewett |Kevin Gillespie

Course Small Bites Duration 2.5 hours Serves 40 to 50 meatballs Chef’s notes These tangy mini meatballs are the fancy pants sweet and sour version of the 'ol grape jelly and Heinz chili sauce crockpot concoction that happens to be at every Midwest potluck you’ve ever graced with your presence. Sweet, sour, salty, spicy; these are all of it and more. Perfect for the slow cooker. The longer these sit in the sauce, the more exciting the depth of flavor gets.

May 2, 2023 | themeateater.com | Wade Truong |Danielle Prewett |Kevin Gillespie

Prep time 10 minutes Cook time 20 minutes Course Dessert Skill level Intermediate Season All Seasons Serves 2 pie crusts Chef’s notes Mention deer tallow or deer fat, and some of the first words you’ll hear are “waxy,” “chalky,” “rancid,” or “bitter.” While the first two are accurate textural descriptors, the latter are inaccurate taste descriptors.