A Week's Worth of Recipes with Joe Beef

January 31, 2014

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.

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Hot Oysters on the Radio

Lamb Shoulder for Two, Condimint

Schnitzel of Pork

Carrots with Honey 



Photos by Jennifer May 

See what other Food52 readers are saying.

Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Radish January 31, 2014
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.
Kate January 31, 2014
How did I miss that pork schnitzel? Yum. Thanks for the round-up!