Since I’m focusing on dining al fresco this week, recipes for unusual burgers were an obvious choice. When I do eat red meat, I usually opt for flavorful, organic, pastured lamb, even when I’m making burgers. Fortunately, I’ve discovered that my friends enjoy this lamb burger—a lot. The unusual salmon and bison burgers previously posted on the site are a big hit, too.
Free Range vs Pastured
Although this topic has been discussed a lot (heritage chickens are the new poster girls for sustainable eating) I still find that most of my savvy friends don’t really understand the whole “free range” chicken scam.
So, here’s my streamlined synopsis of a typically convoluted USDA regulation: According to the USDA, chickens raised for [...]
Preparation of this meltingly tender roast relies more on a flamboyant approach than on complicated cooking techniques. You should serve your guests the same variety of red wine that you use in the marinade. The roast is equally successful served cold, sliced on a buffet. The Parsley and Walnut Salad is a lovely accompaniment to this dish.
If you’re like me, shopping has become a drag. In my efforts to be responsible, green, humane, and healthy, grocery shopping has turned into bootcamp. Instead of strolling in and picking up something that sounds yummy for dinner, I often feel morally and intellectually challenged to make my selections. The grocery aisles have become a giant food-centric IQ test.
Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.
I created this recipe for an Italian friend who was feeeling homesick. She said, “My Mama used to make this wonderful roast, like an American pot roast, but with lots of garlic and, and herbs and wine and…. I’m dying for some!” (Picture her thick Italian accent here, I didn’t have the heart to attempt to duplicate it.) I whipped this up and Marta seemed to feel it came close to her memories of home. It’s so easy to make for a comforting Sunday supper.
With Thanksgiving only a little over a week away, I wanted to spend some time focusing on my favorite holiday. A couple of days ago, I posted some great resources for ordering an organic (maybe heirloom or heritage?) bird. I highly recommend you make the effort to order one of these more tender and flavorful turkeys. Heritage [...]
I thought I’d help you kick off the winter holidays with some great resources for ordering your organic Thanksgiving turkey and a casual recipe for the bird of the season.
A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of their season. The sweetness of the berries blends beautifully with thyme in this super simple preparation that celebrates the last days of summer.
The classic ways to add pizazz to grilled or roast meats and seafood pretty much breaks down into the use of marinades, rubs, brining and sauces. Here you’ll find uuseful explanations of exactly what each of those terms mean, and when to use the particular technique.
