Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.
Archive for February 19th, 2005
A few years ago, I had my first exposure to raclette. I was travelling in Europe, and some friends from San Francisco happened to be on vacation at a ‘summer house’ right on Lake Geneva in Switzerland. I couldn’t pass up the opportunity to stop in and join them for a few days. The house […]