My friends over at Montana Fish Company hooked me up with the delicious, naturally-raised veal from Broadleaf for last Friday’s Dorie veal chops. They couldn’t get me bone-in chops, but were able to order in some tenderloins […]
serves 4 – 6
See ingredients for “Meat”, “Veggies & Bacon” and “Liquid” when shopping.
2 – 3 pounds beef or bison chuck roast, boneless
freshly ground black pepper
high heat cooking […]
I’ve never served pasta with my stews before, but when you have a rich sauce like this one, it is a great idea! (Thanks, Dorie!) I didn’t plan far enough in advance to buy actual beef cheeks, but it is awesome what a conver […]
Say goodbye to expensive, sugar-laden “stir-fry sauces”. Authentic Chinese stir-fry is a cinch, and also a sure-fire way to get kids to eat their veggies. Ideally, you need a wok, but before my wok-procuring-trip to SF’s Chinato […]
“Beef stew” takes on a whole new dimension with dried chiles and the other wonderful, savory flavors in Birria, a traditional Mexican stew served with tortillas, onion, cilantro, and lime. Some of the ingredients will require a trip […]
First weekend of June. Not the time of year you typically associate with stews, but given our bizzare-o weather here in the Bay Area, I’m setting a pot to simmer.
These goulash basics (thank you, Sona!) will help you get a comfor […]
If you live on the Peninsula here in the SF Bay Area, a trip to Eddie and Homa’s new olive oil shop in Burlingame, Del’Oliva, will get your kitchen basics top shelf, hopefully inspiring some new dinners around home. Thanks to my frie […]
“Mmmm…What’s for dinner? Short ribs?!” There’s no mistaking the aroma of a slow braise with beef and a hearty red wine–it even tends to waft down the neighborhood and attract atten […]
When I make something that my kids say is yummy, I want to pass it along. I’ve tried this recipe with ground buffalo, but you can substitute ground turkey (as in the original recipe I adapted from Gourmet September 2004), ground beef […]