Cabin Style Cuisine

We made Pat LaFrieda’s Original Blend Burger & loved it. By Madeleine Hill While I have no complaints about good quality pre-ground beef, I’ve always wondered if grinding my own meat for burgers would result in a superior flavor that warrants the extra effort. Well, thankfully, my job requires that I put such experiments into action… Read More →

Pimp Your Wiener with These Homemade Condiments #recipe

This is the best sangria! It's made with tons of fresh fruit, white wine, champagne, and pineapple juice and has NO refined sugar! Perfect for brunch or by the fire!

Barbecue Beef Ribs #Recipe

Hearty Brisket Chili By Andrew Zimmern. What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl.

Hearty Brisket Chili By Andrew Zimmern. What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl.

How to carve a whole chicken with kitchen shears.

Scalloped Potatoes with Blue Cheese & Roasted Garlic Recipe

9 Sweet & Savory Ways to Cook Squash this Fall - Andrew Zimmern

My Chestnut Stuffing for Thanksgiving recipe. I like to make my stuffing the same way my grandmother did, with the classic combination of turkey livers, roasted chestnuts and plenty of fresh herbs.

Irresistibly Creamy Mashed Potatoes. Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes.

As seen on Outdoor Channel's Andrew Zimmern's Wild Game Kitchen.

As seen on Outdoor Channel's Andrew Zimmern's Wild Game Kitchen.

This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Badia Italian Seasoning for an extra flavor boost. I think escarole adds a nice bitterness and holds up better than spinach in the soup over time.

Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe