A pork roast is a basic delight. It’s easy to cook with next to no attention; it can be wonderfully glorified with almost no effort and will please everyone at the table. It can be accompanied by any sides, and with select condiments can be transported to various cuisines. The bonus is that leftover slices…
Read MoreAs our friend Rona exclaimed, “What a great appetizer!” A super and quick item for grilling—the delicate flavor, small size and unique taste of capretto de latte…
Read MoreChoose any heritage breed, organic pork roast cut-your preference. Preheat the oven to 450F. Salt the heck out of a fresh ham, shoulder, butt or loin roast. Put it in a pan…
Read MoreWash, dry and cut rhubarb into ¼” pieces. Put in a stainless pot on low heat. As the moisture begins to sweat out and accumulate in the pan …
Read MoreThis is a supremely practical dish, full of spring goodness. I made it for dinner tonight and will serve it cold for lunch (makes a great sandwich on crusty bread)…
Read MoreThe results of this recipe will forever alleviate your fear of trying mutton. Indeed a “Slow Food” and well worth the time. After the initial prep let it simmer virtually unattended…
Read MoreThis is a delightful, full-meal alternative to plain old burgers. The wonderful ‘beefy’ texture and rich flavor of grass-fed beef anchors this dish with great substance…
Read MoreThis scrumptious mélange can be served with anything from lowly chips or burritos to highly steak or the “pillows” below. The tomatoes add tang to the smooth sweet…
Read MoreWhenever you fire up the grill, DO THIS! After you’ve got a good bed of coals ready and the grill is hot, before the meat goes on, grill the vegetables. The veggies…
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