Guest Editors

A Week's Worth of Recipes with Joe Beef

By • January 31, 2014 • 2 Comments

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In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners. Following Good to the Grain is The Art of Living According to Joe Beef. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!

Today: A recap of our week spent with Joe Beef. 

We've spent a lot of time with the lovely people of Joe Beef this week -- we've added Frédéric and David's recipes to our arsenals, we've chatted with Meredith. We feel like we know them already. See below for a recap of what they shared this week, head to the market, and get cooking. Next stop, Montreal.

Hot Oysters on the Radio



Lamb Shoulder for Two, Condimint



Schnitzel of Pork



Carrots with Honey 

Photos by Jennifer May 

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Tags: joe beef, cookbook, recipe, oysters, lamb, carrots, honey, pork, schnitzel

Comments (2)

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9 months ago Radish

This recipe spoke to me. I only did half of what I was supposed to do and I must say the little I did from the recipe capulted me to genious. I guess I have to buy the book.

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9 months ago Kate

How did I miss that pork schnitzel? Yum. Thanks for the round-up!