There’s a reason brisket is a holiday staple, but it’s not just for the holidays. This recipe — with stewed fruit — is just as perfect for making on the kind of quiet weekend day when you have time on your hands and want leftovers.
Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.
A sign of a solid home cook is a great roast recipe. And this is pork loin roast is one to have up your sleeve. It’s pretty easy yet tastes complex. Make it over and over again.
Josh Applestone answers your questions about Valentine’s Day, 50th birthday celebrations, demi-glace, and why cuts of meat have so many differing names.
Lamb shanks are good for a party, great for a potluck, perfect for a night at home. They feel special but not too fancy, and are likely not something you’re already making over and over again on repeat. With onions, mushrooms, and red wine, this deeply flavorful recipe is warming enough to get you through the winter doldrums.
Josh Applestone answers your questions about slow cookers, lean cuts of meat, fixing cooking mistakes, and how to reduce kitchen odors.
Josh Applestone answers all of your questions. This month you want to know about holiday gifts, appetizers, and how to use marrow.
Confit is cooking meat in its own fat. Josh Applestone explains how and what to confit — it is a basic technique and makes for great winter pantry staples. For a duck confit crepe recipe, check out episode 5 of Matty Matheson’s show Just A Dash.
Josh Applestone answers all of your questions. This month you want to know about holiday ordering and menu planning, plus how to cook roasts consistently.
Josh Applestone is back to answer all of your questions. This month you’re curious about what to make for potluck parties, temperature and timing when roasting whole hogs, and the source of the Mooru’s t-shirt collection.
Recently Applestone staff gathered for a fall celebration at Great Song Farm near Red Hook, where our former crew member is now the farmer. It was a lovely community night and the food was fantastic. Here’s a panzanella recipe from the event.