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 March 13th, 2005
I have to admit that I’m not as big a chocolate fan as one might expect from such a food-obsessed person. Likely it stems from my pre-pubescent inability to eat the “food of the gods.” I grew up with vanilla Easter bunnies (gross), Tiger’s Milk Bars, and carob powder in my milk. But once I […]