Short ribs are always a good idea in the cooler months of the year. This recipe plays off the first steak dish I learned to make, which is steak au poivre (peppercorn crusted steak). I love how the funkiness of Old Chatham Sheep Herding Company Ewe’s Blue pairs with beef, so this dish was a…
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Anyone that’s familiar with the deliciousness of merguez (North African lamb sausage) will quickly notice a similarity to these lamb ribs rubbed in black garlic harissa. Merguez is traditionally flavored with harissa, a spicy chili paste. Our recipe is a large-scale version of merguez using lamb ribs that you can share with friends and family.…
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Here it is! The iconic burger and fries. This burger is based on two things: great ingredients and great technique. The motto “less is more” definitely applies here. The first great ingredient you’ll need is Barnburner Cheese from Grafton Village Cheese Company in Vermont. This aged, smoked cheddar is naturally dyed with annatto seeds, which…
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This is the humble roast chicken reimagined. If you’re in pursuit of juicy chicken with super flavorful chicken skin, this is your recipe. The trick to this recipe is time and preparation. To make that easy, start preparing the bird early in the week so you can enjoy it on the weekend. Most of the…
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The secret to this recipe is to become friends with your local butcher or pig farmer. They will be able to get pretty much any cut of pork you want if you ask kindly. Time is your friend with this recipe. Let the pork “sit on the salt”, as we say in professional kitchens, which…
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