There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...
There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...
On a cold recent January morning, a group of ambitious cooks gathered at 125 Live, the fitness and community center, to learn, prepare — and eat — the Italian specialty osso bucco. This was just one ...
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The sauce is everything. This sauce is ...
In a large sauté pan heat 2 tablespoons of vegetable oil over medium heat. Season the pork well on all sides with salt and pepper. Sear the pork and transfer to a large enough pan that you can put a ...
Bacon is the first thing on the menu at the just-opened upscale sports bar The Pig & Pearl in the Fan. It’s a “bitty bite” priced at $3, in four versions – regular, churro, jalapeno or millionaire’s ...
When it comes to shanks, a lot of hunters or processors opt to trim off the meat for either stew chunks or ground meat. However, a lot of flavor lies in the bones of venison shanks. The bone itself ...
When the days are short and chilly, I love nothing more than to fill my home with the aroma of meat, slowly cooking in the oven or on the stove top. Recently I braised lamb shanks, but there are so ...
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