The straight-shooting brisket to get you through the winter (with a clever technique that makes every slice the best slice).Read More »
Articles Tagged “beef”
Every week our friends at Real Time Farms feature the top photos of farms, food artisans, and farmers markets shared on their site.
Your dinner choice is black and white (chicken or fish? Pasta or rice?). If you choose beef from Scantic Valley Farm in Somers, Connecticut, the cows really ARE black and white! Their distinctive heritage breed Belted Galloway cows spend their days grazing in the fields and soaking up the sun, just waiting to be the answer to the question, "What's for dinner?" Click here to see more, and then add a photo of your own - you might be featured here next week!
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When you're in the mood to treat yourself -- or cooking a dinner to impress -- a good, hearty steak always does the trick. Here are 7 recipes for the superlatives of steak; 7 recipes to do your piece of meat proud. You deserve it -- and a glass of red, to boot.Read More »
Tomatoes are the beauty queens of summer: beautiful, a bit high-maintenance, and occasionally prone to bursting. And they're not afraid to break your heart: tomatoes just aren't worth eating in any season but the summer. As red as a hothouse tomato looks, it can't compare to the juicy, intense flavor of a sun-ripened sungold at farmers' market.Read More »
Filet mignon has a midlife crisis, and stops being so boring.Read More »
There are sandwiches, and there are sandwiches.Read More »
As you get ready to fire up the grill this Independence Day, we're here with a crash course in understanding the different cuts of meat that you'll be tossing on the coals.Read More »
Summer's about freedom, right?Read More »
Today: Tom takes a long, hard look at his stack of cookbooks.
I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.Read More »
St. Patrick gets spring fever: A corned beef and cabbage feast that's untraditional in all the right places.Read More »