Choose lean pork tenderloin for an after-work dinner party. We like it with the Brussels sprouts recipe also pictured on the plate. Our Test Kitchen recommends an instant-read meat thermometer for success when roasting meats.
Tartar sauce gets a mango upgrade for fried walleye at Gunflint Lodge on the Gunflint Trail near Grand Marais, Minnesota. The exotic, yellow-orange mango adds beautiful color, plus lots of Vitamins A and C. Serve the state fish with the state grain: wild rice.
To keep in step with the small-meal trend in restaurants, we created this Mini Burger Party Platter with fun sauces to choose from, including Balsamic Mayo, Herbed Goat Cheese and Citrus Ketchup. You could use this for an appetizer party or a main dish.
We took an old favorite, steak with mushroom sauce, and boosted its flavor and colors. Caramelized sweet onions add to a medley of mushrooms: meaty shiitake, robust oyster mushrooms and the more familiar button mushrooms. Sundried tomatoes and a splash of balsamic vinegar round it out.
For this traditional holiday favorite, we borrowed a couple of tricks from Sturkey's Restaurant in Cincinnati: basting the turkey with butter and cooking with broth in the pan. Serve your turkey with Sturkey's Cranberry-Pear Chutney (pictured).
No flowers appear in this Caribbean-inspired dish from the Deadwood Social Club in Deadwood, South Dakota. The name simply sounded fun. Rum, raisins and sweet pork tenderloin provide the centerpiece of a delicious holiday meal.
You have to try this spiral of chicken stuffed with oozing cheese, courtesy of Grand View Lodge in Nisswa, Minnesota. For another Minnesota chicken dish, try Roast Breast of Chicken with Mushroom and Wild Rice Stuffing, a favorite at the Gunflint Lodge near Grand Marais, Minnesota.
At Spa Shiki at the Lodge of Four Seasons in Lake Ozark, Missouri, guests are served the meatless side-dish version of this colorful and fresh-tasting recipe. Add 2 cups cooked chicken to make it a main dish.
At Camp Ticonderoga in Troy, Michigan, the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge. This menu at this restaurant offers game dishes alongside more standard items. Ticonderoga made this holiday dish with buffalo flank steak; we substituted the more common beef flank steak.
This company-special main dish came from the holiday menu at the Latchstring Restaurant at Spearfish Canyon Lodge in South Dakota. The restaurant, open for more than a century, is between the towns of Spearfish and Deadwood. It's known for game and fish dishes.
Serve this hearty soup in a sourdough bread bowl for a delicious presentation. The original recipe, given to us by an Iowa hotel chef, called for roasting the corn in the husk before adding it to the soup, but we used frozen corn instead as a time-saver.