Cover -- Title -- Copyright -- Contents -- FOREWORD -- INTRODUCTION -- A RALLYING CRY -- LATE MORNING -- Waffles and Eggs with Chicken Sausage and Green Chile Gravy -- West Point Pancakes -- How to Feed an Actual Army -- Johnnycakes -- Corn Fritters -- Hangtown Fry -- Breakfast Burritos -- Fried Taylor Pork Roll, Egg, and Cheese Sandwiches -- Sautéed Wild Mushrooms with Eggs -- Breakfast Casserole with Sausage, Leeks, and Gruyère -- LATE AFTERNOON -- Oven-Roasted Oysters -- Shrimp Kabobs -- Ceviche -- HOW TO SKIN A FISH -- Clams Casino Stew -- Cooking on the Beach -- Portuguese Fisherman's Stew -- HOW TO CLEAN MUSSELS -- Lowcountry Boil -- First, You Need a Big Pot -- Gumbo -- Wild Boar Chili -- Cabin Fever Chili -- How to Pull Off Chili On Your Own -- Slow-Braised Pork-Shank Chili -- Posole -- Soft-Crab Sandwich -- Cook Like You Mean It -- Maryland Crab-Cake Sandwiches -- Fried Fish Sandwiches -- In Praise of the 5-Gallon Igloo Cooler -- Fried Bologna Sandwiches with Pickled Slaw -- Pulled Pork Sandwiches -- Mustard-and-Beer-Braised Sausages -- Three Variations on the Burger -- St. Louis Pork Ribs -- Roaster Chicken Wings -- DINNER -- Mushroom Lasagna -- Baked Ditalini with Spicy Sausage, Broccoli Rabe, and White Beans -- HOW TO BE A HOST -- Pork Bolognese -- HOW TO SEAR: AN EAT-LIKE-A-MAN TUTORIAL -- HOW TO CARVE FOWL -- Crunchy Shrimp Stir-Fry -- Boiled Lobster -- HOW TO CRACK A LOBSTER -- Salt-Baked Whole Fish with Buttermilk Chutney -- Whole Fish -- Chicken Cordon Bleu -- Roast Chicken -- The Art of the One-Pot Meal -- Workhorse Chicken -- Grilled Pork Chops with Pickled Cherry Peppers, Rosemary, and Garlic -- Chile Verde -- Cubano-Flavored Pork -- Roasted Pork Chops with Cipollini Onions, White Beans, and Escarole -- Braised Pork Shepherd's Pie -- The Pig Roast -- Roast Pork Arista -- Gyro-Style Meat Loaf -- Done.

Slow-Roasted Lamb Shoulder with Yogurt Sauce -- HOW TO SLOW-ROAST -- Meatballs -- Côte de Boeuf with Fried Rice -- Country Pot Roast -- Nanny's Brisket with Onions -- Midwestern Matambre -- HOW TO BE A GOOD GUEST -- LATE NIGHT -- Doritos Nachos -- The Late-Night Pantry -- Hot-Pepper Wings with Cilantro Sour Cream -- Braised-Sausage Sandwiches -- Andouille-French Bread Pizza -- Penne con Ragù di Mortadella -- Spaghetti with Butter and Parm -- Spaghetti Carbonara -- ANYTIME RELIABLES -- Vinaigrette -- The Sauce for Every Steak -- The Sauce for Every Fish (Sauce Vierge) -- What Goes with What -- Mushroom Pan Sauce for Steak -- Forget the Noise -- Charred Tomato Salsa -- Artichoke and Parmesan Dip -- Pickled Jalapeños -- Pimento Cheese -- Fromage Fort -- Bourbon Baked Beans -- Chicken Soup -- The Kitchen Rules (Abridged) -- The Chef Comes to the Supermarket -- Dark and Stormy Pineapple -- Elote Salad -- The Pantry Hall of Fame -- Asparagus and Morels (or Almost Any Vegetable, Really) -- Taste. Smell. Listen. React. -- HOW TO CUT VEGETABLES -- Perloo -- Cooking for the Future -- Black Pepper Beef Jerky -- HOW TO DO A BUNCH OF THINGS (A LITTLE) BETTER -- Spiced Apple Pie with Dulce de Leche -- Men Don't Bake -- Gramercy Tavern Chocolate Chip Cookies -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- V -- W -- Y -- Z -- CREDITS -- Chronicle Ebooks.