Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.

A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.

With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.

Bring home the entire Mega Spice Collection and change the way you cook.

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

This is how to deep fry a turkey, Cajun style! Throw tradition out the window and bust out the big burners for this recipe. To prepare the bird, I inject it with a Cajun butter baste and let it rest in the fridge the night before frying. A good rule of thumb when frying turkey is to allow three to three and a half minutes of cooking time per pound. Since I’m frying a 15-pound turkey in this video, I’ll give it 45 minutes at 350°F, then check temp...

Diver ducks, migratory waterfowl that feed on fish, mollusks, and aquatic invertebrates, get a lot of praise on the wing but a bad rap at the table. Despite this reputation, hunters sure shoot a hell of a lot of them each season. According to the University of Nebraska-Lincoln, the take of shovelers, scaup, ring-necked ducks, eiders, oldsquaw, scoters, buffleheads, goldeneyes, mergansers, and canvasbacks is well beyond a million birds annually...

Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons. You can braise or confit turkey legs to render the meat tender, or debone and grind them for use in sausage or any ground meat dish. But another great way to utilize these...

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.