We discovered in a recent show celebrating those spring favorites, ham and lamb, that it’s the American variety of lamb that often has a pronounced game-y flavor that some folks find unpleasant. Luckily for us, Chris Prosperi served chops from Australian lamb, and we were amazed. Of course, the lamb lovers at the table cleaned their […]
Every time I go through the meat section of the supermarket I pass by these 3/4 inch- to 1-inch ham steaks packaged and ready to go. I always wonder what people do with them. This week, while sifting through the case trying to find something to grill that won’t break the bank, I notice the […]
Here’s a way to thrill your pals for The Super Bowl or any weekend gathering. This recipe is a favorite of mine, adapted from a recipe by the very talented Melissa Clark, and originally published in The New York Times Essential Cookbook. —Faith Middleton
When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.
This recipe is reprinted with permission from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian by Robb Walsh, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Imagine a round of beef sitting in two bottles of rich Barolo wine, roasting away in your oven, its aromas seducing you no matter where you walk in the house… this is pleasure land. That beef, when it’s done, will be fork tender, almost melting into a sauce that looks like red velvet. To say we […]