From dramatic polenta pouring, to bottles of red wine, to my favorite tip for keeping polenta warm and creamy for hours before dinner, here’s a peek inside this cozy supper. The best dinner parties, in my opinion, are the ones where the food is made well in advance. I shared my recipe for shredded beef in red wine with you yesterday, and this is what I made the day before the party.

AKA Gyoza.

Red Wine Braised Short Ribs🍷🥩🔥 These right here are one of my all time favorite things to eat! They’re tender, packed with flavor, simply just sensational. Although they might seem complicated, I...

The 2024 Boysenberry Fest will run daily from March 8 through April 7 and Friday through Sunday on April 12 – 28 at Knott’s Berry Farm.

Want to cook alongside America’s most renowned Chef? Here’s your chance. With your ticket purchase, you will receive a formal invitation with further details surrounding this exclusive online experience to be held over Zoom at 6 p.m. EST on Friday, September 22nd, 2023. Chef Keller will provide an ingredients list and suggested kitchen tools in advance, and you’ll be guided in preparing signature Blow-Torch Prime Rib and Twice-Baked Potatoes over a roughly 1.5 hour class in the comfort of your home kitchen, with a Q&A to follow. All ticket proceeds will benefit First Tee-Triangle and Ment’or. Only 100 tickets available, one required per participating household. Learn more about our collaboration with Chef Keller here, and shop The The Pin II - Polo for a Cause here.

Nabbed tickets to the Finals? Here’s where to eat and drink near Ball Arena to make the most of the occasion.

Sandwiches are America's finest meals, and we use them for lunch, dinner, or breakfast.

Delight in the refreshing and tangy flavours of our Tzatziki Dip Recipe. This classic Greek dip combines creamy yoghurt with crisp cucumbers, aromatic garlic, and zesty lemon juice. A versatile and delectable condiment that's perfect for dipping, spreading, or as a flavorful accompaniment to your favourite Mediterranean dishes.

Dry Fried Sichuan Beef (干煸牛肉, gan bian niu rou) is a spicy dish of crispy beef, vegetables, ginger, and spicy bean sauce. If spicy food isn’t your thing, you can substitute the hot bean sauce/paste for regular sweet bean sauce/paste and omit the chili flakes.

Traveling across the province, from the subtropics to the Tibetan Plateau, there are delicate jasmine flowers, prosciutto-like ham produced in the northeast, pu’er tea, edible ferns, all manner of wild mushrooms, and on and on.

Swedish meatballs are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. After some tinkering and fine-tuning, our ultimate version is as good on a plate with buttery potatoes and lingonberry jam as it is speared on a toothpick.

CHRISTMAS RECIPES - PICTURE INDEX Here's an ever growing list of Christmas recipes that range from the traditional Mangalorean ones to the more

Of Russian origin, this cake is adored in the Baltics.

Here's a totally non-authentic 30 minute bolognese recipe from Mum, Aussie style. This is her weeknight go-to packed with beef mince and BACON - now that's a combo we can get behind. There's also hidden veggies, because Mum always likes to keep it healthy!

Here in the Northeast U.S., we're in the throes of an arctic chill. The kind that makes you wish you were lounging somewhere in the Caribbean until April. A girl can dream, can't she?. In the event that's not in the cards for you either, here's the next best thing - a rich tagine made with lamb, figs, olives and preserved lemons. Tagine is a North African stew-type dish named for the conical, earthenware container in which it's typically cooked. It can be made with lamb, chicken, beef, or with vegetables only. And since I had half a lamb sitting in my freezer that I bought from someone I met at a dinner party a couple of months ago, lamb tagine was in the cards. Don't fret if you don't have a tagine pot - any kind of heavy, covered pot, like a Dutch oven will work. But make sure NOT to skip the preserved lemons if they're not available at your local supermarket. You can buy them online or in stores that sell Middle Eastern groceries, but you can make them yourself too. These were a homemade gift from Kay, one of my book club members, and I finally got around to using them recently. Kay used a recipe from Simply Recipes that you can find here. The first time I made this, I served it with fregola, a grain commonly eaten in Sardinia. It's similar to Israeli couscous, but nuttier tasting because it's toasted. According to Wikipedia, Genovese immigrants who lived in Tunisia first imported the grain to Italy. The next time I made it with potatoes boiled and tossed with a little butter and parsley. It tastes great with any kind of starch, so choose your favorite or whatever you have on hand. Polenta, noodles or rice would all be delicious and would make this the perfect comfort food for a cold night's meal. Moroccan Lamb Stew/ Lamb Tagine (Inspired by recipe from Gastronomersguide.com) printable recipe here 2-1/2 pounds boneless lamb shoulder, cut into 1-1/2-inch chunks 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1/4 cup minced parsley or cilantro fine sea salt freshly ground black pepper 1 large yellow onion, finely chopped 2 garlic cloves, finely chopped 3 tomatoes, peeled, seeded and chopped (I used tomatoes from my garden that I had frozen whole. If you don't have these, buy some canned tomatoes and just use a few.) 2 cups chicken stock pinch of saffron 6 dried figs, cut into quarters (or 12 prunes) about a dozen olives (I used Kalamata) 1 preserved lemon (4 quarters), rinsed, pulp discarded, thinly sliced four or five carrots, cut into chunks and steamed steamed couscous (or potatoes) for serving parsley or cilantro sprigs, for garnish Add lamb to a large resealable plastic bag. Combine spices and pour over lamb, seal bag, and shake until lamb is coated in mixture. Let marinate in refrigerator overnight or for at least 1 hour. Let lamb rest at room temperature for at least 30 minutes before cooking. Preheat oven to 350 degrees F. Prepare the bouquet garni by combining cilantro and parsley sprigs on a square piece of cheesecloth. Bring corners together and tie securely with kitchen twine. Heat a seasoned 13-inch tagine, with a heat diffuser, over medium heat. Drizzle a thin layer of olive oil in the bottom. Season the marinated lamb chunks with salt and pepper. Sear in batches until brown all over. Refresh oil as needed. Remove to a plate. Add onion and a pinch of salt and saute, scraping up any brown bits, until soft and translucent, about 3 minutes. Add garlic and saute until fragrant, about 1 minute. Add tomatoes with their juice and bouquet garni. Add back seared lamb. Cover with stock. Crumble in saffron and season with salt and pepper. Slowly bring liquid to a simmer. Cover with lid and place in oven for 2 - 2 1/2 hours. Half way through cooking time, check to make sure lamb is still covered by liquid. Additional stock can be added. Add cooked carrots, figs (or prunes), olives and preserved lemon slices 20 minutes toward end of cooking time. If too much liquid, leave the lid off so evaporation can occur. Check seasoning. Serve over couscous (or with potatoes) and top with toasted almonds and cilantro. Yield: 6 to 8 servings.

We love beef and beef recipes. We're always experimenting with new beef recipes, and here's where you'll find easy grass fed beef recipes from our farm.

IT'S HAMMER TIME! Adriano shows us how to make a perfect Beef Shin with a red wine jus using The Butcher's Cellar. This dish is a winner for your next... | dish, beef

Want to cook alongside America’s most renowned Chef? Here’s your chance. With your ticket purchase, you will receive a formal invitation with further details surrounding this exclusive online experience to be held over Zoom at 6 p.m. EST on Friday, September 22nd, 2023. Chef Keller will provide an ingredients list and suggested kitchen tools in advance, and you’ll be guided in preparing signature Blow-Torch Prime Rib and Twice-Baked Potatoes over a roughly 1.5 hour class in the comfort of your home kitchen, with a Q&A to follow. All ticket proceeds will benefit First Tee-Triangle and Ment’or. Only 100 tickets available, one required per participating household. Learn more about our collaboration with Chef Keller here, and shop The The Pin II - Polo for a Cause here.

Cyn Eats, in partnership with feedfeed, shared her family recipe for this easy-to-make, Vietnamese shaking beef, also known as bo luc lac. This mouthwateringly delicious dish is absolutely perfect for a weeknight dinner – cooking time is less than 10 minutes!   Tip: If your skillet isn’t big enough to sear all the meat in an even layer, divide the beef and cook in two batches.

A six-ingredient one-pot-wonder! - by Ellie Vernon

Nabbed tickets to the Finals? Here’s where to eat and drink near Ball Arena to make the most of the occasion.

When it comes to beef, it can be confusing to know what to buy based on the labels. Grass-fed is good, right? And what about feed made from grains? We break it down and point you to some helpful resources to learn more. What The Terms Mean Fed versus finished: “Fed” refers to what cattle eat for the majority of their lifespan. “Finished” refers to their diet in the last few months. Grass-fed: All cattle in Kansas are grass-fed. In fact, they spend most of their lives grazing on pastureland. Grass-finished: This means that cattle continue to graze on pasture grasses until they are harvested.

Learn about various beef cuts, their ideal cooking methods, and the differences between USDA grades. Make informed decisions for your next steak dinner or BBQ.

Download this A Piece Of Meat Beef Side, Beef, Beef Slide PNG clipart image with transparent background for free. Pngtree provides millions of free png, vectors, clipart images and psd graphic resources for designers.| 6026783

How much meat is half a cow? How many steaks are in a cow? As prices continue to skyrocket at the grocery store, many homesteaders are looking for ways to cut costs while still getting

Sandwiches are America's finest meals, and we use them for lunch, dinner, or breakfast.

1 lb / Frozen Estimated Servings: 8 Take your charcuterie board or sandwich game to the next level with our premium fully cooked sliced Wagyu Roast Beef. This is a favorite at our local butcher shop in Houston, TX, and will be with you once you try it.    *Items other than the roast beef pictured are not included.

Delight in the refreshing and tangy flavours of our Tzatziki Dip Recipe. This classic Greek dip combines creamy yoghurt with crisp cucumbers, aromatic garlic, and zesty lemon juice. A versatile and delectable condiment that's perfect for dipping, spreading, or as a flavorful accompaniment to your favourite Mediterranean dishes.

“Roast beef is a celebration of all that is exciting about good meat. And as I raise some very special beef of my own, from my ‘micro-herd’ of North Devon cattle, for me it really is the most special thing I can put on the table at Christmas. You don’t have to raise your own beef to have a very special joint, but I would recommend talking to your butcher or, better still, a beef farmer who sells direct, to procure a well-aged (hung for at least 3 weeks) piece of ‘well-covered’ (nice and fatty) fore-rib on the bone. It’s quite a forgiving joint, as you can roast it pretty fiercely to get the outer muscles well done with a nice, crisp, almost-burnt exterior, while the eye of the joint stays lovely and pink.” – Hugh Fearnley-Whittingstall