Beef

Lomo al Trapo – Beef Tederloin Wrapped in Cloth, Salted Potatoes, Chimichurri

I have cooked meat -usually fish- and vegetables in a salt crust before, but not like this. I saw this Colombian dish on Kenji’s Food […]

British food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the […]

On more than one occasion I’ve heard people say something along the lines of “Oh what’s the big deal with dry-aged beef…I got a couple […]

The Cooking of Southwest France by Paula Wolfert is really one of my favorite books in my collection. It’s a book I’ve used so much […]

It’s been a while since I posted about a homemade pasta on these pages. Not because I have not made any but the majority is […]

Almost more than any other Lebanese dish, I crave Kibbeh Nayeh the most and immediately request that my mom or grandmother make a plate of this […]

Much has been written in the blogsphere about the MC pastrami made from short rib or even better, beef cheek. Just Google it and you’ll […]

It might not look like it, but this dish’s inspiration and flavor is Lebanese. I love swiss chard ribs, those central stalks in each leaf […]

If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good […]

I make a lot of fresh sausage on a regular basis, but rarely do I make a dry cured fermented sausage. That’s primarily because I […]