Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
Grilled Turkey Legs, Creamed Greens and Lemon Orzo
Carne Adovada
A Whole Roasted Hog
Bison Tomahawk Chop with Italian-style Eggplant and Panzanella
Creamy Clam Chowder and Mussels in Spicy Tomato Sauce
Braised Pigeon with Homemade Herb Gnocchi
Goat Curry with Rice Pilaf and Carmelized Onions
Nashville Hot Pheasant and Mint Basil Lemonade
Tuna 101: Grilled, Poached and Raw
Hawaiian Plate Lunch