"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "

"There is one rule for venison: Get a nice sear on the meat and serve it rare. This recipe, from the Food & Wine test kitchen, will ensure caramelized, juicy meat."

"Here is our updated version of this classic British dish, topped with sausages, known as bangers in England. D’Artagnan’s venison sausages are a little hot and smoky--from dried ancho and chipotle chiles--and a little sweet--from dried bing cherries. This combination, with a rich, thyme-infused wine sauce, makes this the ultimate comfort food."

"New York Chef Anita Lo knows her way around a duck. Here she pairs seared duck breast with a beggar's purse of fresh figs stuffed with duck confit."

"The blend of golden raisins, green olives, dried tomatoes and roasted small onions, spiked with orange zest, recalls the flavors and Sicilian caponata."