Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...
A native of Louisiana and now a resident of Spring, Texas, a suburb of Houston, Steve “Trey” Campo is an engineer working in the oil and gas industry. He was raised in a Catholic family and his ...
For serving, divide polenta equally in the bottom of 4 bowls and top with short ribs and shallots. Spoon sauce over the top and serve immediately. 1. In a large Dutch oven on medium high heat, add the ...
This morning, in The Rhode Show Kitchen, Executive Chef Jay Silva joined us from The Patio on Broadway. He showed us how to ...
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Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...
This classic beef preparation can be found on numerous menus at wineries throughout Napa Valley. Instructions: Season beef ribs with salt. Heat a heavy saute pan with the oil and sear all sides of the ...
Nigerian “stew base,” a blend of plum tomatoes, onion, red bell pepper and chiles, forms the foundation of these braised beef short ribs. In Nigeria, the base would be fried in oil to condense its ...
Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple ...
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