The Blended Burger Project is the genius idea of the James Beard Foundation. It began as a way to encourage healthier eating that is more sustainable for our planet by blending ground meat with mushrooms. Unknowingly I had started doing my own testing for ways…

With a little less than a week to spare before the official end of summer, here’s one last indulgence with what I consider summer’s savory candy. Promise me you’ll use homegrown or locally grown tomatoes for this modified version of the beloved Italian Panzanella salad.…

It never occurred to me I’d lose my recipes. But many years ago the morning our house burned to the ground they were gone. It was a very sad and humbling day for our family. But there was a silver lining. We were not in the…

  In the countless times I’ve prepared pot roast I never once thought to cut the beef into individual pieces. So I was intrigued when Jamie Callison introduced me to the idea with his pot roast recipe while working on the Crimson Spoon Cookbook. I…

  In case you haven’t had the chance to try one of these recipes or maybe you have but they are just off your radar I am reposting them to remind you for summer grilling. All three involve a little marinating. I always feel content…

Tasting beef brisket eluded me most of my life. I am not sure how this happened, considering my Mom grew up on a farm and my childhood was graced with the typical American beef recipes like pot roast and beef stew. So when I tasted it…

My quest for the all in one dinner continues… this time with pasta and roasted brussels sprouts. What I love is not using a separate pan to cook the pasta and instead do it all together with the other ingredients. One less pan to clean…

Most people are more familiar with cooking and eating flank steak than they are with hanger steak. Hanger steak gets its name from its location of the diaphragm muscle that “hangs” on the underside of the cow. Flank steak is also from the underside but…

The recipe has to be really worth it for me to eat beef. These ribs are. They get me every time. And they’re easy to make. We used to serve them at our restaurant and they were incredibly popular. The recipe was inspired by Azeka’s…

If I ever have leftover roast leg of lamb I make Shepherd’s Pie. It’s the sneakiest way to use leftovers without anyone knowing you’ve used them. And if there wasn’t a trace of leftover lamb, substitute ground beef and just like it’s called Cottage Pie.…

Is it spring already, someone. This relentless winter carries on. So bring on the beef stroganoff. Years ago, I used to make this recipe all the time. I’m not sure at what point I stopped because my family always loved it. I used to make…

  Curry brings something different to a classic winter favorite. And Basmati or jasmine rice replaces the more traditional potatoes. Browning the beef is necessary to give good deep color to the sauce and flavor to the meat and stew. Heat the oil in the…

Few cuts of beef have the ability to inspire anxiety for the cook like beef tenderloin. It begins the moment you take out a small mortgage paying for it at the grocery store. All the way home you wonder if it is worth what you…

  Sometimes after Thanksgiving I need a complete departure from traditional American cooking and from the hours spent in the kitchen. You’ll get just that with this simple and quick recipe for Mongolian Beef. Typically this is ordered in restaurants and not made at home,…

Nothing short of amazing is how your house will smell while this pot roast is slowly simmering away in your oven and the aroma of beef, vegetables and herbs fill the the air. The cooking smells might just rival the actual eating of the finished…

Fresh rosemary, caramelized onions and crumbled Gorgonzola highlight this flank steak. You only need to marinate it one to two hours to get the flavor benefits. Don’t marinate it overnight like you do with some flank steak recipe as the balsamic vinegar tends to make…