As the weather warms and the snow melts, our appetites thaw, too. But we’re still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works — trust us.
Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
If you haven’t tried a lamb sirloin steak yet, you’re in for a treat. There’s nothing like them. They’re delicate and small, which makes for quicker prep and cook time than a traditional sirloin roast. Here’s our favorite method for cooking them, plus a few recipes. Enjoy!
If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d’oeuvres or nibbles, call them whatever you want — here are a bunch of ideas for small, festive, and meaty bites.
Chef Barbara Lynch recently made a whole grain rigatoni with spicy sausage for a dinner at Pasta Flyer in New York City, using our hot Italian sausage. It’s an easy mid-week meal, but delicious enough for a last minute weekend dinner with friends.
We’ve been toying with the idea of a community cookbook for a while. A customer comment on Facebook about a pot roast with root vegetables prompted us to launch it. Send us your recipes!
Though it may sometimes seem otherwise – especially in the middle of outdoor grilling season — there’s so much more to beef than steaks. There’s brisket and bones and roasts and the most wonderful braiseable cuts, to name a few things. Here’s how to cook it all.