Recipe

Mexiterrean-Style with Cucumber and Radish

How to Make: Chocolate Clam Ceviche

Native to the coastal lagoons of western Mexico, chocolate clams are the briny star of this versatile ceviche recipe. Refreshing and savory, it's perfect for summer.

New Hampshire's Nostalgic Oats

How to Make: 30-Minute Granola

Do you love granola? Make it yourself. This recipe for homemade granola is nutritious, delicious, and takes less than 30 minutes to make.

More: Recipes
A Breakfast From Brazil

How to Make: The Açaí Bowl

Açaí, the Brazilian berry, is a longtime staple in the surfing community. And it may be the best healthy breakfast you haven't tried.

Hunt like a Man, Cook like a Chef, Eat like a King

The Dish: Charcoal-Grilled Pheasant

Pheasant has flown across the world, landing in dozens of cultures' kitchens over the centuries. And for good reason: it's delicious. Bryce Shuman, head chef at NYC's Betony, provides a step-by-step guide to cooking pheasant over a charcoal grill.

Wild Kentucky Catfish Over Beer Cheese Grits

Recipe: Drunk Kentucky Catfish

The Harrison-Smith House in Bardstown, Kentucky is a centuries old family mansion converted into a premiere restaurant, serving local cuisine amplified by knowledgable Head Chef Newman Miller. The atmosphere is comfortable and welcoming and the bourbon is some of the best you'll find anywhere. Here's a recipe from their November menu.

Home cooking gets an upgrade

Inside the New American Supper Club

Underground supper clubs, where strangers eat home-cooked meals made by professional chefs, are spreading throughout America. Gear Patrol sat down at one in Brooklyn, New York to see firsthand where the trend's headed.