Q: I'm exploring this new idea of dry aged beef at home. I know that it takes a long time and would love some tips before I get started! I would hate to ruin a perfect piece of steak because I didn't do it correctly. Any thoughts would be appreciated!

Sent by Esther More

Over the weekend we had the pleasure of testing out a sauce we've walked by many times in the grocery store, without even knowing it was there. Although we make most of our sauces at home, there are some times you just want to grab a bottle from the fridge, in this case, it's a sauce that's tasty on just about everything! More

Flat Iron Steak is a fantastic cut of meat to have on hand for a quick, midweek supper. Besides lending itself to a speedy preparation (it only requires a few minutes in the skillet and a few more to rest), it is full of juicy flavor due to its characteristic marbling. Here I pair it with salsa verde and, because it's still so wonderfully possible, fresh sliced garden tomatoes on the side. More

When we shared our favorite pot roast recipe yesterday, we also mentioned how much we love having the leftovers in the fridge to use for meals during the week. Our families inevitably get tired of straight pot roast for every meal (even if we don't), so we have sneaky ways for transforming it into new dishes! More

I wish I could say the most peculiar food I've ever eaten was something fabulous like bugs from a rotting log, or Tofu that smells like a gym locker. Although I've tried plenty of off beat things like squirrel and alligator, I wouldn't call them particularly exotic anymore. But I will tell you the rarest food I've ever partaken of was so delicious, it makes me wish I had a farm in the middle of Nebraska... More

Ever wondered what brining really does? Or been curious about the Maillard reaction? Want to get the scoop on nitrates in our food? For answers to these questions and more, read on... More

As Emma said earlier today, making your own sausage isn't as daunting as one might think. It allows you to control not only the flavor, but the fat and nutrient contents as well! Sausage makes even the most meager left overs or ingredients, into a meal fit for a king and we just happened to have a camera along when we ground our own last night. See the step by step process, learn some valuable tricks of the trade and see own recipe for pork-apple-raisin breakfast sausage after the jump... More

Spring may officially arrive tomorrow, but it still feels like winter in many parts of the country. Warm up with a classic pot-au-feu. More

Well, after a week of curing and a whole night in the slow cooker, there's my final plate of corned beef and cabbage. How did it turn out? Very pink, as you can see, thanks to those slightly suspicious nitrates and nitrites. (I figured one plate a year can't hurt too much.) Read on for the rest of my thoughts, and the final outcome of my little corned beef experiment. More