American Rabbit Braised in Hard Cider with Gilfeather Turnips Contributor: Robin Schempp for Slow Food USA Meal: Dinner Cuisine: American Ingredient: Vegetables Season: Summer

A traditional deliciously fragrant, French preparation immigrated to New England through Quebec and Europe and has been localized with regional ingredients making it a Northeast specialty. This dish works beautifully with Ark of Taste Rabbit or Chicken varieties such as New Hampshire Chicken, Rhode Island Red Chicken, Plymouth Rock Chicken, Wyandotte Chicken and is a warm and hearty cool night dish as well as an excellent picnic item (often better the next day). Adding apples at the very end of cooking makes this a great sweet and savory autumn - winter dish.

Banana and Chocolate Tart Contributor: Nick Stellino Meal: Dessert Cuisine: American Ingredient: Fruit Season: Winter

The delicious duo of banana and chocolate is a popular theme throughout many dessert recipes. This recipe adds the refined qualities of vanilla custard to the banana and chocolate coupling to amplify the complexity of flavors.

Bay Scallops & Local Smoked Bacon Contributor: Robin Schempp for Slow Food USA Meal: Appetizer Cuisine: American Ingredient: Seafood Season: Summer

The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates.

Braised Wild Striped Bass with Leek Fondue Contributor: Bill Telepan Meal: Dinner Cuisine: American Ingredient: Seafood Season: Winter

Wild Bass is braised in a Buerre Monté of butter and cream, served atop a savory leek fondue and finished with sea salt and caviar. Recipe provided by Chef Bill Telepan of Telepan restaurant in New York City.

Burger with Caramelized Onions, Asiago and Basil Mayonnaise Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: American Ingredient: Beef Season: Summer

A juicy burger topped with sharp, nutty melted Asiago, meltingly sweet rich caramelized onion and creamy, and cool basil mayonnaise.

Carrot Soup Contributor: Nick Stellino Meal: Appetizer Cuisine: American Ingredient: Vegetables Season: Spring The light creamy texture of this soup is a truly delectable experience to relish. Augment the soup's hearty flavor by sprinkling pieces of fresh fennel and browned bacon over drizzled sour cream.

Cheese Steak Panini Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: American Ingredient: Beef Season: Fall

A twist on the Philly cheese steak—thinly sliced beef, melted cheese, and sautéed peppers and onions—this sandwich is great for fast and easy weeknight dinners and makes an ideal snack for tailgating.
 

Chicken, Shrimp and Andouille Gumbo Contributor: Food and Wine Magazine Meal: Dinner Cuisine: American Ingredient: Chicken Season: Summer

Gumbo makes for a great potluck meal--especially when the host gets to keep the serving dish as a housewarming gift. To achieve the ultimate flavor for this authentic recipe, use the smokiest andouille sausage you can find.

Chipotle Sloppy Joes Contributor: David Bonom and Marge Perry Meal: Lunch Cuisine: American Ingredient: Beef Season: Winter

You can easily get this family favorite on the table in well under a half hour. By all means make a double batch and either freeze leftovers or serve it later in the week tossed with pasta.

Cornish Hen Salad with Scotch Bonnet Vinaigrette Contributor: Food and Wine Magazine Meal: Dinner Cuisine: American Ingredient: Chicken Season: Spring

Scotch bonnet chilies are some of the hottest--and fruitiest--in the world. The oil in a vinaigrette brings out the chilies' fruity side while cooling the fire.

Creamy Cushaw Soup Contributor: Slow Food USA Meal: Appetizer Cuisine: American Ingredient: Vegetables Season: Summer

The green-striped cushaw is a key New World crop, and holds a prominent place in the culinary traditions of Southwest Indian Nations. The flesh is light-yellow, mild and slightly sweet in flavor, and fibrous and meaty in texture. Making cushaw butter is a family tradition in Tennessee, and many cooks in Appalachia prefer to use cushaws in their pumpkin pies.

Dutch Apple Pancake with Warm Cinnamon-Infused Maple Syrup Contributor: Anolon Culinary Team Meal: Breakfast Cuisine: American Ingredient: Fruit Season: Winter

The spectacular presentation of Dutch Apple Pancakes with Warm Cinnamon-Infused Maple Syrup will delight the eye. These are a sumptuous, delicious treat.

Fresh Herb Seasoned True Red Cranberry Beans Contributor: Robin Schempp for Slow Food USA Meal: Side Cuisine: American Ingredient: Vegetables Season: Summer

Cranberry beans were likely one of the types first used in traditional baked beans of New England. While they still make a great baked bean, fresh cranberry beans are equally wonderful and lighter simply cooked and served hot or room temperature on summer days. This recipe works for other shell beans such as Marrow Fat or Mayflower.

Fried Okra & Shallots with Fresh Cilantro Contributor: Anolon Culinary Team Meal: Side Cuisine: American Ingredient: Vegetables Season: Winter

Deep Fried Okra & Shallots with Fresh Cilantro is the perfect side to accompany any southern meal.

Fruit Soup with Fresh Fruit Salad & Silky-Smooth Cashew Sauce Contributor: Fran Costigan Meal: Lunch Cuisine: American Ingredient: Fruit Season: Summer

This softly gelled fruit soup, topped with a healthy serving of fresh fruit and drizzled with a rich-tasting sauce, is elegant, easy, light, and delicious.
 

Grilled Beef Ribs in Whiskey Barbecue Sauce Contributor: Beringer Founders Estate and Chef David Frakes Meal: Dinner Cuisine: American Ingredient: Beef Season: Winter

Fire up the barbeque, and invite some friends over to share this tender and savory slow-cooked feast that will have them begging for more.

Hazelnut-Crusted Pork Chops With Morel Sauce Contributor: Food and Wine Magazine Meal: Dinner Cuisine: American Ingredient: Pork Season: Winter Indulge your gourmet tastes with this easy and delicious recipe, as tender hazelnut-crusted pork chops find their perfect compliment with a creamy morel sauce.

Heirloom Apple Tart Fine Contributor: Galen Zamarra Meal: Dessert Cuisine: American Ingredient: Fruit Season: Fall

The start of Fall brings a new school year, crisper weather and deliciously ripe apples. Get into the season by trying this tasty recipe that incorporates the flavors of almond fragipane and caramel sauce with your favorite apples.

Herbed Guinea Hog Pork Loin Contributor: Slow Food USA Meal: Appetizer Cuisine: American Ingredient: Pork Season: Fall

The meat of the American Guinea hog has a deep red color, high fat content, and distinctive flavor that's favored by aficionados of sustianably-produced, high-quality foods.

Herb-Stuffed Leg of Lamb with Beans Confit Contributor: Bill Telepan Meal: Dinner Cuisine: American Ingredient: Lamb Season: Spring

The masterful flavor combination of parsley, oregano and thyme accent the flavors of the lamb perfectly. Serve with the bean confit to experience a true delicacy.

Jam-Filled Thumbprint Cookies Contributor: Georgeanne Brennan Meal: Dessert Cuisine: American Ingredient: Fruit Season: Summer

Simple to bake, these cookies provide the perfect opportunity to involve your children in the baking process and to make your kitchen the center of family fun. Use different kinds of jams to fill the indentations in the dough for both color and flavor variation.

Lemon-Ricotta Pancakes Contributor: David Bonom and Marge Perry Meal: Breakfast Cuisine: American Ingredient: Pancakes Season: Summer

Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.

Minnesota Fish Tacos Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: American Ingredient: Seafood Season: Summer

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Jenny Sherman, "Every ingredient in this recipe was caught or gathered, handmade or farmed locally in Minnesota; the two main ingredients grow there wild and were sustainably harvested. This heart-healthy meal incorporates multiple food groups. It is simple to prepare, yet the slow cooking techniques (i.e. simmering the rice, cleaning the fish) encourage thoughtful preparation and consumption. Most of all, the waste from this meal—an apple core, onion skins, fish guts, parsley stems—are all easily composted."
 

New York Cheesecake with Cherry Topping Contributor: David Bonom and Marge Perry Meal: Dessert Cuisine: American Ingredient: Dairy Season: Winter

A decadent, rich and creamy classic cheesecake is even better when topped with luscious cherry sauce. Ideal for do-ahead entertaining; it holds well for up to five days.

Pecan Crisps Contributor: Slow Food USA Meal: Dessert Cuisine: American Ingredient: Sweets Season: Summer

Originally renowned for their tough, difficult to crack shells, the fruits of the American Native Pecan tree are the inspiration for the tree’s name. During its potential 150-year life, each pecan tree produces a nut that is unique in variety, producing millions of distinctive pecan nut flavors. The nut has traditionally been a staple food for Native Americans who pound the nut into a thin meal and then add water to create a nutritious pecan milk. Presently, the pecan is eaten mostly raw, added into vegetable dishes, or baked into the pecan pie: the epitome of the American dessert.

Peppered Garlic Shrimp Contributor: Meyer Meal: Appetizer Cuisine: American Ingredient: Seafood Season: Spring Great for cocktail parties or as a first course, this shrimp dish is fragrant and full of flavor. The best part? You can whip up this aromatic appetizer in just minutes.

Ponchatoula Strawberry & Creole Cream Cheese Buckwheat Crepes Contributor: Robin Schempp for Slow Food USA Meal: Dessert Cuisine: American Ingredient: Fruit Season: Summer

Whether eaten as a part of a meal, savory or sweet, Creole Cream Cheese is a celebrated part of the New Orleans culinary tradition that dates back 150 years to the region’s first French settlers. This cheese is similar to Neufchatel and other fresh farmhouse style cheeses with a taste somewhere between ricotta and crème fraiche, and with an underlying hint of buttermilk. With the establishment of state dairy regulations, Creole Cream Cheese began to disappear along with its small dairy producers, as they could not afford the investment required to meet these new regulations, but a few local producers are keeping the tradition alive.

Pork Ribs in Strawberry-Rhubarb Gastrique Contributor: Liza Queen Meal: Dinner Cuisine: American Ingredient: Pork Season: Spring

Chef Liza Queen shares her recipe for tender, slow cooked ribs served in a tangy strawberry rhubarb sauce. The sauce has a smooth and syrupy consistency and is enhanced with a hint of fiery Chipotle peppers.

Red Quinoa with Peaches & Almonds Contributor: Anolon Culinary Team Meal: Side Cuisine: American Ingredient: Vegetables Season: Winter

Red Quinoa with Peaches and Almonds has a wonderful mélange of flavors, textures, and a hidden asset: protein!

Roasted Small Potatoes with Fresh Rosemary - companion recipe to Cooking with Anolon video, Winter 2010 Contributor: Meyer Corporation Meal: Side Cuisine: American Ingredient: Vegetables Season: Winter

Special small potatoes are tossed with the simplest of ingredients for maximum flavor. These potatoes are crispy on the outside, and fluffy soft on the inside.

Rosemary Lamb Chops with Garlic Sauce Contributor: The Gourmet Institute Meal: Dinner Cuisine: American Ingredient: Lamb Season: Fall The succulent taste of lamb chops are enhanced by the subtle flavors of rosemary and red wine in this delicious recipe.

Rustic Tart of Fresh Apricot & Goat Cheese Cream Contributor: Georgeanne Brennan Meal: Dessert Cuisine: American Ingredient: Fruit Season: Summer

This utterly simple tart is made with easy-to-use purchased puff pastry. Any seasonal fruit, such as nectarines, or plums can be used, as can thinly sliced apples.
 

Sauteed Brussels Sprouts with Bacon Contributor: David Bonom and Marge Perry Meal: Side Cuisine: American Ingredient: Vegetables Season: Fall

These make an ideal do-ahead Thanksgiving side dish as most of the preparation gets done the day ahead. On Thanksgiving Day, simply pop them in the oven once you take the turkey out, and they’ll be hot and cooked through by the time you are ready to serve your meal.

Seared Strip Steak with Shiraz and Green Peppercorn Sauce Contributor: The Gourmet Institute Meal: Dinner Cuisine: American Ingredient: Beef Season: Fall The paring of steak and wine are honored in this quick recipe, as fresh, delicious steak is prepared tender, and served with a warm Shiraz sauce.

Shrimp, Feta and Tomato Salad Contributor: The Gourmet Institute Meal: Lunch Cuisine: American Ingredient: Seafood Season: Winter Light and delicious tomatoes with feta, tossed with sautéed shrimp, and laid over a bed of cool cucumber, this fast and healthy lunch idea will quickly become one of your favorites.

Southern Skillet Cornbread Contributor: Anolon Culinary Team Meal: Side Cuisine: American Ingredient: Vegetables Season: Winter

Fresh corn and buttermilk, cheese, and a touch of bacon blend with traditional ingredients to make a terrific skillet cornbread that is perfect for breakfast, lunch or dinner.

Spiced Apple Cups Contributor: Meyer Meal: Dessert Cuisine: American Ingredient: Fruit Season: Fall

A rich seasonal pastry made with crisp fall apples, toasted almonds, and mascarpone cheese.
 

Stuffed Gulf Shrimp Contributor: Poppy Tooker for Slow Food USA Meal: Dinner Cuisine: American Ingredient: Seafood Season: Summer

Wild gulf coast shrimp are wild-caught—or free-range—from the Gulf Coast of the US, where they naturally exist. They can be white, brown, or pink. These shrimp are all warm water species recognized for their sweet taste, firm texture, and crunchy meat. Aside from their color, the different varieties of the Wild Gulf Coast shrimp are very similar. The white shrimp have grayish-white shells that turn pink when cooked; the brown shrimp have light brown or tan shells that turn coral when cooked and the pink shrimp have light pink shells with a pearl-like texture that turn a deeper shade of pink when cooked.

Tiger Tacos - Black Bean and Sweet Potato Tacos Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: American Ingredient: Vegetables Season: Fall

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Megan Harms-Feigal, "In our house, we observe 'Meatless Mondays'. In a meat & potato state (MN), we're always questioned by friends and relatives as to why we do so. We believe in eating food that is sustainably grown and produced, and not detrimental to the planet or the livelihoods of people. This dish is made with mostly local ingredients that were grown in our garden or by local farmers. It is nourishing with a high protein content, and is vegetarian. The flavor combination creates a rhythm on the palate that let's you know you're eating something more than just delicious - it's good and good for you. This recipe reflects a commitment to eating well on a budget, and still choosing ingredients that are locally and organically grown."

Turkey Gravy Contributor: David Bonom and Marge Perry Meal: Side Cuisine: American Ingredient: Turkey Season: Fall

We love the body and depth a little sherry adds to the flavor of this gravy. Madeira and port will work equally well.

Turkey Tenderloins with Pan Gravy & Cranberry Compote Contributor: Kitchen on Fire Meal: Dinner Cuisine: American Ingredient: Turkey Season: Fall

You will thoroughly enjoy this mouth watering salute to the time-honored marriage of turkey and cranberries.

Warm Vegetable Salad Contributor: Michael Anthony Meal: Side Cuisine: American Ingredient: Vegetables Season: Summer Hearty root vegetables in a beet reduction are served warm over a bed of farro and drizzled with a tangy yogurt herb dressing. Raw vegetables sliced paper thin add a cool crunch to this robust and satisfying vegetable dish. Recipe provided by Chef Michael Anthony of Gramercy Tavern, New York City.

Yellow Fruit Salad with Ginger-Thyme Syrup Contributor: Food and Wine Magazine Meal: Lunch Cuisine: American Ingredient: Fruit Season: Spring Mangoes, steeped in a fresh ginger-thyme syrup, served with meringue, become a sweet treat with a hint of spice.

Yukon Gold Potato and Wild Mushroom Hash Contributor: Anolon Culinary Team Meal: Side Cuisine: American Ingredient: Vegetables Season: Winter

Yukon Gold Potatoes and wild mushrooms combine to form a heavenly hash, the perfect accompaniment to a great grilled steak.