Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
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