Read this comprehensive guide to all things meat
This pork takes a walk on the sweet side with the help of a thick caramel glaze.
Learn why you should let your meat rest before carving.
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...
Grilled Pork Souvlaki skewered with Bell Peppers served on a bed of Fried Rice
If beef is beef, why is it safe to have a rare steak, but not a rare hamburger?
Sweet and savory combine with spices we don't usually associate in a meat dish to create a classic Moroccan Tajine!
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...
Ribeye Roast for Christmas Dinner and Pineapple Upsidedown Cake for dessert.
When making a stew, how important is it to brown the meat?
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.
Simple and tasty recipe
It's easier than you think to cut down on meat and add a great new lineup of dishes to your weekly repertoire.
Another 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?
Salt 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.
Bacon, potatoes, and cheese in my new version of shepherd's pie: Smoky-Cayenne Shepherd’s Pie
Because some of us don't care about basketball
Bison lends a taste of the Wild West to weeknight pasta.
Some 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?
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