Bison Burgers with Cheddar and Onions

Bison meat is often lauded for its nutritional prowess, but doesn’t have the greatest reputation for moistness due to its lower fat content.  However, this recipe for Bison Burgers with Cheddar and Onions from Cooking the Cowboy Way by Grady Spears makes an extremely flavorful, juicy, and satisfying specimen. And as an awesome bonus, it’s actually good for you.

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Fisherman’s Paella (Paella a la Marinera)

Not too long after arriving home from Spain, I tried my hand at making Fisherman’s Paella (Paella a la Marinera). Taste memory is a very powerful asset in the kitchen and I wanted to take full advantage of it while the flavors of Valencia were still fresh in my mind. I also wanted to use the saffron and rice that I picked up at the Mercado Central while they were at their absolute best. My homemade Fisherman’s Paella turned out as pretty and tasty as I had hoped. The rice was cooked perfectly al dente, while the seafood was sublime. Best of all, I was able to achieve the subtle flavors that made the paella in Valencia so special.

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Blackberry Cloud Cake

Martha Stewart and company were right on the money when they compared this cake’s texture to that of clouds. The combination of fluffy whipped cream and soft meringue was truly lighter than air.

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Dukboki – Korean Rice Cakes in Hot Pepper Sauce

My name is Cathy, and I am a dukboki-aholic. To guide me through my first attempt at preparing dukboki at home, I turned to Maanchi, an Internet Korean cooking sensation, and my friend Danny, a Taiwanese boy who grew up on Korean fare. I learned the basics viewing Maanchi’s step-by-step video, and then Danny stepped in to fill in the blanks. This recipe was also influenced by the bevy of dukboki I ate in Koreatown.

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Chicken Liver Pâté

Thanks to Noelle Carter of the Los Angeles Times, I can now whip up Pizzeria Mozza’s unparalleled chicken liver bruschette whenever the mood strikes. The pate tastes like the liver I loathed as a kid, but the bright and savory notes alongside it provides  depth and interest. This pate has soul. My beloved gizzards had better watch out because chicken livers are definitely gaining ground.

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Slow-Cooked Pulled Pork with Orange and Cilantro

While most pulled pork recipes that I encountered suggested dousing the pork in either bottled or homemade barbecue sauce, I fancied this one because it called for a vinegar and orange juice-based mop sauce. The combination of tangy sauce, fresh scallions, and cilantro makes for a familiar yet deliciously different interpretation of my beloved pulled pork.

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Bolognese Sauce with Cloves and Cinnamon

The secret this bolognese’s fragrant profile and unique flavor is whole cloves and cinnamon sticks. While it might seem strange mingling warm spices with pork, beef, and tomatoes, it works beyond beautifully in this situation. Two hours of slow and low simmering on the stove top marries all of the flavors together, creating a thick, hearty, and complex brew. One bite and it’ll be obvious that this ain’t your average meat sauce.

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Bouchon Bakery’s Peanut Butter Sandwich Cookies

A cross between an oatmeal cream pie and a Girl Scout Do-Si-Do, these Peanut Butter Sandwich Cookies are simply amazing. I’m not sure how this New York Times recipe stacks up to Thomas Keller’s original, but the salty, sweet, and peanut buttery cookies that I baked up tasted just about perfect.

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Pasta with Corn, Burrata, Pancetta, and Chilies

From the basil-infused breadcrumbs to the creamy hunks of burrata to the spicy dash of chilies and sweet summer corn, there are so many amazing flavors and textures in every bowl-full. Each bite is exciting, fresh, and deliciously different.

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Orange Spice Cookies

What makes these Orange Spice Cookies really fantastic is their crinkly and sugary exterior. The cookie’s ever-so-light crust gives way to innards that are delicate, moist, and packed with an array of warm spices.