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 gallo...
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 r...
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 ...
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...
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...
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 str...
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 lik...
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......
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 ...
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. ...
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 suspiciou...
Glance into the meat cases at any grocery store and you'll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing t...
My home-cured corned beef has been sitting in its brine for a little over a week, and guess what? Tomorrow is St. Patrick's Day, so it's time to pull out the corned beef and get it ready to cook. This...
As you know, we're big proponents of grass-fed beef. Beef is a big issue in the landscape of American food, and we can't reduce the complex issues down to a simplistic choice of grass-fed vs. grain-fe...
Are you a meatloaf fan? We are... when it's made right. Fresh, homemade meatloaf, made from wholesome and well-raised beef, baked until moist and tender with herbs and vegetables — it's a classi...
Beef bacon. It just sounds weird to say. Bacon as most of us know it comes from pigs and there's never really been a reason to question that. Before now, beef bacon has only been available through ...
Will you take our weekend cooking challenge and try a new cut of beef this weekend? (Or if you aren't eating beef, or meat at all, try a braised vegetable instead, to send winter out in style!) We g...
A while back, Dana posted a Weekend Meditation on moving outside the comfort zone, and that's just what we aim to do this weekend! After all our talk this week on beef and what to do with it, we're fe...
Christina wants to try a pot roast, but she's a little stuck. Can you help her? I would love to find a worthwhile pot roast recipe! All the recipes I can find include things like "can of mushroom sou...
If you are a meat eater, then you may have wrestled with this question (or at least wondered about the wording) before. What's the deal with grass-fed beef? It's a subject we've written about it brief...
I embarked on a meat-curing project earlier this week, starting up a batch of corned beef, which should be ready to be cooked after a week of curing in its brine. I was curious to see how it looks at ...
Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the...
In case you haven't noticed yet, we're focusing on beef this week. March is Meat/Un-Meat Month, so we'll get to other sorts of animal protein (although we're leaving seafood for later in the year). Bu...
St. Patrick's Day is coming up, and we've decided to take it (and Meat/Un-Meat Month) as inspiration for A Project. We've always been interested in curing our own meat, and corned beef seems like the ...
With so many protein choices now in stores, it's easy to think of ground beef as only reserved for hamburgers. Today we're kicking it old school and reminding you of old family favorites that utiliz...
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