This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and ...

There’s something undeniably charming about cast iron skillets. Maybe it’s their hefty weight that gives your arms a workout, ...

Perfect decadence is achieved in this seafood-stuffed dish. Crabmeat, bread crumbs, Monterey Jack, and dill create the ...

Homemade pizza dough is topped with layers of pizza sauce, Italian sausage, pork sausage, pepperoni, and mozzarella cheese, ...

A block of cream cheese is heated until warm and scoopable and served with crisp and juicy corn and peppers and tangy cojita ...

North Country SAVER and North Country ANGLER - provide insight into the news and happenings of northern Minnesota, alongside ...

If you’re a college football or NFL fan, chances are good you’re planning to tailgate this season. If plain old burgers and ...

A twist of lemon can add brightness to any recipe, transforming it from good to great. Whether you zest it, squeeze it, broil ...

Summer brings all our favorite foods! Ripe red tomatoes, sweet yellow corn on the cob, and, of course, fresh, juicy peaches.

Combine all of the ingredients for the Pico and salt to taste, and set aside. Heat a griddle to 350º. Allow it to preheat for 10-15 minutes. Set it up for two-zone cooking with one section of the ...

In her cookbook, “Barefoot Contessa Foolproof,” Ina Garten shares one of her best main meal recipes —her simple salmon with ...