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…
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…
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,…
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…