For many of us, chicken-fried steak is imbued with nostalgia. This iconic Texas dish satisfies a rumbling stomach, and it hits the spot when you crave something comforting. It was designed to transform tough, cheap cuts of meat into something delicious. Its humble roots epitomize scratch cooking and harkens back to a time when people…
It’s human nature to root for the underdogs. I see it time and time again in movies, books, and sports, but somehow we overlook the unsung heroes when it comes to food. The internet goes crazy for ramps and morels each spring, but what about the humble radish? Or flank steak, a cut of beef…
I’ve recently become obsessed with roasting chicken leg quarters to get that crispy, savory skin and juicy meat we all crave. You get all the best parts of a classic roasted chicken (dark meat + crackly skin), and it’s way easier to make. Roasted chicken leg quarters might be the perfect protein when cooking for…
For an easy weeknight meal the whole family will love, try this spicy pasta dish with hot Italian venison sausage and vodka sauce. It’s a recipe I keep on repeat and even make in bulk to freeze for those busy nights when I don’t have time to cook. You can make it with loose pork…
This recipe is a cross between two Italian classics: porchetta and milk-braised pork. When I saw the beautiful fat cap on the pork shoulder I picked up from my local butcher shop, I knew it needed to be scored and heavily seasoned with porchetta spices. After browning it much like a skin-on duck, (starting in…
Is there anything better after a successful day of fishing than fried fish and an ice-cold beer? The answer is no, unless you add some vinegary “chips” and an herbaceous tartar sauce for dipping. Homemade french fries are a bit of work, but they’re very good. This is the kindof meal you should make with…
This recipe might as well be called “the hangover cure” because that’s exactly what it does. It’s a shatteringly crispy turkey cutlet that’s been marinated in dill pickle juice and served with buttermilk ranch. It definitely made me feel better after a night with one too many glasses of wine. I like to use turkey,…
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….