BRAISED PORK BELLY
WHOEVER IMAGINED UNCURED BACON WOULD BECOME SO POPULAR? PORK BELLY HAS BECOME A STAPLE ON RESTAURANT MENUS. NO WONDER. WHO DOESN’T LIKE BACON?
More DetailsFood Recipes which you can create in minutes and stay healthy with your diet plan.
SHRIMP VELOUTÉ WITH SAFFRON
THERE IN THE CASE AT MCCALL’S, WHERE I BUY MY FISH, WERE THESE SUSHI-GRADE, BLUE NEW CALEDONIAN SHRIMP. KNOWING MY WIFE WOULD NEVER EAT THE HEADS, EVEN FRIED [Read More]
More DetailsBUCATINI WITH GUANCIALE AND ONIONS
GUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG. IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED [Read More]
More DetailsBRAISED PORK SHOULDER
PORK SHOULDER, WHICH IS SOMETIMES CALLED PORK BUTT, HAS GOTTEN VERY POPULAR. NO WONDER. IT’S DELICIOUS AND INEXPENSIVE; A COMPLEX MASS OF FAT AND LOBES OF MEAT.
More DetailsDUCK TWO WAYS
THIS IS AN IMPRESSIVE DISH FOR AN ELEGANT DINNER PARTY.
More DetailsBEEF SHORT RIBS
SHORT RIBS ARE A GREAT WINTER DISH, RICH, FLAVORFUL, AND CHEAP.
More DetailsSTEAK WITH MARROW AND RED WINE SAUCE
ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.
More DetailsVEAL SCALOPPINE
VEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.
More DetailsCHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
More DetailsPORK LOIN WITH PEPPERS AND ONIONS
A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.
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