I didn’t think steak au poivre could get any better than it already is until I added mustard! Steak au Poivre is French for peppercorn steak. The meat is dredged in coarsely ground peppercorns and cooked in a hot skillet to create a delicious golden crust. I’ve taken it a step further by adding mustard…
Living next to the coast means that I eat a lot of seafood, and while I love a good fish fry, sometimes I want something healthy yet still fulfilling. This is a very simple seared fish, seasoned with nothing but salt and pepper, and served with a hearty sun-dried tomato farro salad and a spoonful…
This version of Borscht came together like most of my recipes – while staring at a hunk of meat in my freezer and thinking of all the various ways I could prepare it. The short ribs were purchased from our local butcher shop during the holidays but I never got the chance to cook it….
This is the ultimate immune-boosting chicken soup to make the next time you’re feeling under the weather, and it’s damn good! The key to making it so delicious isn’t necessarily the ingredients, but the process of roasting the chicken (and garlic) first. If you’ve ever made bone broth with the leftover turkey from Thanksgiving, then…