tag: meat
Subscribe to RSS feed
Bollito con Salsa Verde Rustica- Italian Pressure Cooker Boiled Beef with Rustic Green Sauce
Boiling meat in the pressure cooker can turn chewy nerves and ligaments from a cheap cut of eat into gelatin in about an hour. What really makes this dish unique is the rustic green sauce - a tangy...
view details
Pork Souvlaki
Grilled Pork Souvlaki skewered with Bell Peppers served on a bed of Fried Rice
view details
Steak vs. Hamburger
If beef is beef, why is it safe to have a rare steak, but not a rare hamburger?
view details
Pressure Cooked Moroccan Lamb Tajine
Sweet and savory combine with spices we don't usually associate in a meat dish to create a classic Moroccan Tajine!
view details
Edible history project: Going Byzantine/ The dinner
If the hagiographers of 11th and 12th century maintained the traditional ideal of fasting, less conservative sources give a wealth of information about both the increased interest on eating and...
view details
Ribeye Roast
Ribeye Roast for Christmas Dinner and Pineapple Upsidedown Cake for dessert.
view details
Let the Game (Meat) Begin
While November's most iconic food is turkey, my heart belongs to another option, starting November 17th. The British Larder's latest (delicious) post leads me to believe that I'm not alone.
view details
10 Ways to Eat Less Meat
9 commentsIt's easier than you think to cut down on meat and add a great new lineup of dishes to your weekly repertoire.
view details
Resting Meat
3 commentsAnother bit of popular cooking wisdom is that you need to rest your meat before cutting, so it will "re-absorb its juices." What does that really mean?
view details
The Application of Salt
13 commentsSalt is one of the most important ingredients in all of cooking. When it is applied is often more important than how much is applied. Here is a grand tour of salt and its applications.
view details
Smoky-Cayenne Shepherd's Pie
2 commentsBacon, potatoes, and cheese in my new version of shepherd's pie: Smoky-Cayenne Shepherd’s Pie
view details
Sous Vide or Bust
2 commentsSome cooking methods require merely a knife, a bit of fire, and a little know-how. Sous vide cooking typically asks for some specialized equipment. Is it all necessary?
view details
