While scallops can taste great by themselves with a little salt and pepper, this recipe from Lake Quinault Lodge on the southern border of Olympic National Park complements them with the nuttiness of acorn squash. Thanks to Executive Chef Patrick Norris for sharing this recipe.

Frequent visitors to the Big Meadows Lodge or Skyland Resort in Shenandoah National Park no doubt are familiar with Executive Chef Peter Bizon's chicken riesling dish. For those who want to try it at home, here's the recipe.

Talk regional cuisines and when the region that pops up is the Southwest you know the talk is going to get spicy: Chipotle peppers with their rich, smoky flavor, habaneros with their bite, and potentially potent chile rellenos. But Southwestern cuisine is more diverse than its bite might indicate. You can discover that during a meal in the Metate Room at Mesa Verde National Park, where the menu is built around bison, elk, turkey and quail, as well as squash, black beans, and tortillas.