My Recipe Box

tag: meat

  • For Juicier Meat, Give it a Rest

    Learn why you should let your meat rest before carving.

  • 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...

  • Pork Souvlaki

    Grilled Pork Souvlaki skewered with Bell Peppers served on a bed of Fried Rice

  • Steak vs. Hamburger

    If beef is beef, why is it safe to have a rare steak, but not a rare hamburger?

  • 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! 

  • 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...

  • Ribeye Roast

    Ribeye Roast for Christmas Dinner and Pineapple Upsidedown Cake for dessert.  

  • Browning meats

    When making a stew, how important is it to brown the meat?

  • 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.

  • Roast pork with leeks

    Simple and tasty recipe

  • 10 Ways to Eat Less Meat

    It's easier than you think to cut down on meat and add a great new lineup of dishes to your weekly repertoire.

  • Resting Meat

    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?

  • The Application of Salt

    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.

  • Smoky-Cayenne Shepherd's Pie

    Bacon, potatoes, and cheese in my new version of shepherd's pie: Smoky-Cayenne Shepherd’s Pie

  • Meat Madness

    Because some of us don't care about basketball

  • The other red meat

    Bison lends a taste of the Wild West to weeknight pasta.

  • Sous Vide or Bust

    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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