Recipe of the Month: Brisket With Stewed Fruit
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.
Recipe of the Month: Maple-Brined Pork Loin Roast With Brussels Sprouts
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.
Recipe of the Month: Braised Lamb Shanks
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.
Recipe of the Month: Bottom Round Pot Roast
Pot roast is a thing of beauty. Here's our classic recipe to make with bottom round roast in a slow cooker or the oven. Flavorful, filling, comforting.
Cut of the Month: Pork Stew
Pork stew fans rejoice: We cut three kinds of pork stew. Boneless pork stew is lean and comes cut large and small. We also have pork stew chuck.
Grilled Sirloin Top With Chimichurri
Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what's growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.