Coffee’s bitterness is a perfect foil for a pork chop with a good layer of fat.
This is one of our favorite salads to make at home, and we consider it a meal in itself.
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!
Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them.
Sprinkle with chives or scallions, and serve.
Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.
This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Chef Francis Mallmann, author of Mallmann on Fire, was raised in a house in Patagonia that was "ruled by fire." Now he is known for cooking with it.
“I don't even want to think about the amount of money I've spent on the garden during that time, but I can definitely tell you that growing our own food hasn't saved us money.” Nancy Marshall-Genzer
“I don't even want to think about the amount of money I've spent on the garden during that time, but I can definitely tell you that growing our own food hasn't saved us money.”