One of our favorite things to eat is slow cooked beef and pork — better known as barbacoa and carnitas. Their luscious, slow-cooked tenderness may seem hard to achieve at home, but it's actually incredibly easy. It's all about the technique and the tools. Here are three options.
Meatloaf is like blue jeans. You'll always have your favorite pair and while some are able to be dressed up for a night out, others are the most well worn, comfortable thing on the planet and the perfect comfort after a long day's work. This recipe is a household staple that is great the first night and perfect for sandwiches the next day!
We love a good pot roast meal on the weekend. Hot, tender roast beef, with onions, and a side of mashed potatoes — that's pretty classic. How do you make your pot roast? Is there a no-fail, foolproof method to getting a tender, melting pot roast? Do you use the slow cooker, or the oven? Tell us the best way to make pot roast!
For the conscious consumer, food shopping may involve much label deciphering, interpretation, and confusion. Organic this, certified that ... what does it really mean? If you shop for beef, National Geographic's Green Guide has an interactive label decoder to help you sort out the various certifications and buzzwords.
When it's this cold, sometimes we really, really want a bite or two of meat with our evening meal. And in the fall and winter, our top pick for inexpensive, easy, and absolutely succulent meat is short ribs. Have you ever made short ribs? They're cheap and easy. Here's a quick guide to cooking them.
Q: I work at a caterer's for extra cash on weekends, and I always end up with a few leftovers by the end of Sunday. This week, after trimming who knows how many pounds of brisket, they gave me a gallon sized bag of brisket trimmings.
I believe the idea was to give it to my pup, but before I go that far, I wanted to see if anyone has any brilliant ideas for what to do with it. Can I cook something else in it?
As the days shorten, I find myself drawn to hearty, simple dishes such as Market Kitchen chef Rachel Allen's Beef and Ale Pie. She's made a fun video showing us how to pull it all together, but the recipe is not the only reason to check this out. Read on for a link to the video and my comments!
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!
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!