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, 2011
Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode– Rabbit Terrine recipe included.
Host Cy Musiker talks with chef Roland Passot, owner of La Folie about the mark Rene Verdon made on the American culinary scene.
So what will this judgmental snack snob make this Super Bowl Sunday? My antidote to what I found listed in the two Gazettes is lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy.
More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns.