Rib of the Week: Herb Encrusted Lamb Ribs
I know I’ve been fairly rib-heavy with my recipes lately. I can’t help myself. I base a lot of what I cook on what looks good that day at the market. And when I saw these lamb ribs at the butcher, I...
View ArticleGuinness Stew with Sage and Ginger
I love slow cooking because your food almost cooks itself. You do a little work, then the stove or oven coaxes complex flavor out of simple ingredients. Guinness stew is traditional cold-weather fare...
View ArticleRib of the Week: Cranberry Sage Pork Ribs with Whiskey Butter
There’s nothing like coating something in butter. I know it’s not the healthiest thing in the world, but man, is it good. For this dish, meaty, country-style pork ribs get frosted with a pungent...
View ArticleFresh Herb Egg White Omelet with Black Olives & Sun-Dried Tomatoes
So recently, I found myself with a bunch of spare egg whites. (Stay tuned to find out what happened to the yolks sometime later this week…) I was starving when this happened. I whipped them together...
View ArticleRustic Veal Flank with Whiskey Cream Broth
By now, you guys probably know about the great love affair I have with my butcher shop, McKinnon’s. When I go, I partly have a shopping list in mind, and I partly decide what to buy based on what looks...
View Article
