Ted Cizma, executive chef at Grand Traverse Bay and Spa in Acme, Mich., says wild game "represents American food at its best." He uses bold ingredients such as tequila, cumin, full-bodied red wine and slab bacon in his recipes.
As Americans cut back on restaurant expenditures, discounters are responding by waiving fees and offering additional bargains. Rewards Network eliminated its $49 sign-up fee, and Restaurant.com is giving away $10 certificates.
Fernand Petiot is said to have invented the cocktail at Harry's Bar in Paris in 1920, when it was known as the Red Snapper because it was so harsh. But it didn't become the Bloody Mary we know today until 1933, when Tabasco sauce was added.
A recipe for oven-crisped potato latkes adds a short baking step to the standard pan-frying method, yielding a satisfying result with far less fat and fewer calories. While classic latkes are fried in as much as a cup of oil, these use only a few tablespoons per batch.
A recipe for roasted salmon steaks with pinot noir sauce is simpler than it looks. The sauce, which takes about a half-hour to make, can be used on pork, chicken and other kinds of fish, but seems best on salmon.