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Ranch rabbit and country ham dip with saltines on a cutting board

Ranch Rabbit and Country Ham Dip

Rhubarb serves up a hyper local ranch rabbit and country ham dip using protiens and blue cheese from neighboring farms and creameries.

Duck fat chicken wings

Duck Fat Chicken Wings

These duck fat chicken wings from Tre Luna Kitchen and Bar are a big hit around game day and teeming with rich flavor.

Plate of duck poppers

Duck Poppers

These crispy, bite-sized duck poppers balance earthy creole spice with a cooling, herb-infused spread and a drizzle of tangy, sweet glaze.


Picnic Chicken

Spice up a trip to the park with chef Dan Jackson's picnic chicken. Throw in some onions, fry it in duck fat, and you've got a crowd-pleaser.


Brown Sugar and Soy Glazed Roast Duck

Born of the Cajun hunting tradition, this recipe was created to highlight large wild mallards. But it also works brilliantly with a farmed Pekin duck. Isaac Toups takes the breasts and legs completely off the carcass, then cuts the breasts into ½-inch slices and separates the thighs [...]


Smoked Duck Boudin with Spicy Pineapple Chow Chow

Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 1 [...]


Seared Duck Breast with Bacon and Currant Braised Cabbage

In the February issue of TLP, you’ll get toasty with various renditions of bready snacks from Chef Blair Machado of The Park Cafe in Charleston, South Carolina. The neighborhood spot is undeniably one of the city’s most popular for breakfast and lunch, but we’ve discovered a super secret: [...]