Blog Post & Recipe:
Red Wine and Garlic Braised Beef Shanks
Beef shanks are from the leg of the cow and have a big bone right in the middle. Get the meatiest ones with the biggest bones. Don’t worry. They are cheap.
Blog Post & Recipe:
linguine with fried eggs & rosemary
This dish tastes fancy and indulgent, yet light at the same time. It comes together in a snap – the most time consuming part was waiting for the pasta to cook.
Blog Post & Recipe:
Kale, Sausage and Flageolets
Or posh bean stew, if you will. [...] You might be surprised by the addition of cream, however it adds a touch of class to this definitely rustic dish – and makes delicious juices for you to mop up with your bread.
Article & Recipe:
A celery-soup celebration
It’s a soup based on both the familiar green stalk celery (high on the list of underappreciated vegetables, in my view) and the knobbly white celeriac, or celery root.
Triple Celery Soup
Blog Post & Recipe:
Thai Chicken Stew
Combine the carrots, onions, chiles, ginger, and vegetable oil in a medium bowl and microwave for approximately 10 minutes until the vegetables soften. Transfer the vegetable mixture to your slow cooker.
Blog Post & Recipe:
The World is Not Ready for Bacon Squash Caviar
Now, I do precisely one thing with winter squash. Well, technically two things. I cube it, salt it, oil it, roast it. At this point, I either turn it into a soup, or I don’t. If I chose the former, it becomes Rosemary Squash Bisque, with a supporting cast of pork products, vegetable broth, rosemary, cream, and the tender ministrations of my Cuisinart.
Rosemary Squash Bisque
Article & Recipe:
The California Cook: Stuffed leg of lamb — it's worth the effort
I'm proposing a boned leg of lamb, stuffed with greens, feta and pine nuts. It may be a bit complicated to put together, but the payoff is immense.
Article & Recipe:
Duck, Duck, Anchovy
Anchovies provide a hint of ocean air, and juniper berries a marshy hum. Red wine adds heft, and red-wine vinegar cuts the richness
Great South Bay Duck Ragù
Blog Post & Recipe:
Roasted Mushrooms with Garlic, Chile and Rosemary
Sauteeing is great — it releases the viscous, gray juices of mushrooms and hopefully bleeds into something else in the pan. But roasted, they become almost chewy, almost crispy on the surface with a golden-brown crust on the tops. If you roast them for a short enough time at a high enough temperature, the mushroom will be still bursting with juice inside, but concentrated in taste and browned on the outside. It’s interesting.
Article:
How to use a knife properly
"Selecting a knife is kind of like selecting a golf club, you've got try it out first," Marchessault said.
Blog Post & Recipe:
Serious Garlic Breath
These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent.
Garlic and Parsley Hearthbreads
Blog Post & Recipe:
Rosemary-Onion Bread with Blue Cheese Topping
I love rosemary bread. I especially love rosemary bread with onions. I especially love rosemary bread with onions and a layer of blue cheese melted on top. But I’m a little rebellious that way.
Webpage:
Threadcakes Gallery
An online cake competition by Chris Cardinal & Threadless.com
Article & Recipes:
7 tips to cut food bill but not flavor
1. Cook at home ... 2. Buy on sale ... 3. Buy what's in season ... 4. Shop smart ... 5. Use less protein ... 6. Throw nothing away ... 7. Use what you have
Olive dip ... Bean dip ... Everything but the kitchen sink meatloaf
Blog Post & Recipe:
woohoo!
Well, I’m not sure how this happened, but my 500th post just crept up on me. I’ve dug through the archives and pulled out my favorite 10 food recipes to share with you one more time ...
blood orange + cherry cream scones ... fresh cherry + raspberry muffins ... ricotta, green onion & green garlic gnocchi ... garlicky baked fries ... port-braised cipollini onions ... carmelized cauliflower with salsa verde ... rosemary + pinenut shortbread cookies ... rhubarb johnny ... ginger cookies ... occidental fudge
