by Mark Oldham | May 16, 2016 | Recipies
Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions Serves 6 If braising and serving the ribs on the same day, bypass cooling the ribs in the braising liquid; instead, remove them from the pot straight out of the oven, strain the liquid, then...
by Mark Oldham | May 16, 2016 | Recipies
Beef Chili with Kidney Beans Makes about 3 quarts, serving 8 to 10 Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you...
by Mark Oldham | May 16, 2016 | Recipies
Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce Serves 4 We prefer to split whole chicken breasts ourselves because store-bought split chicken breasts are often sloppily butchered. However, if you prefer to purchase split chicken breasts, try to choose 10- to...
