This recipe is the definition of comfort food! The beef braises slowly in the oven, and the braising liquid makes a perfect sauce.
I was invited to a pie-themed party this weekend and wanted to make something unique. I was torn between a beef bourguignon pot pie and a short rib pot pie. I decided to go with the short rib pie because I knew I could do the short ribs well. I decided to incorporate some saffron
I was going to make this as a dry rub for filet kabobs last night, but I discovered my steak was bad. I changed this into a marinade for grilled chicken and it did not disappoint. The mustard and tarragon are a great pairing! I ended up also using it on the grilled peppers and
This recipe follows the basic method of what I usually use to make my chicken tortilla soup and meat chilis. For the first time ever, my chili came out perfectly seasoned without any adjusting needed at all. The recipe itself is vegan – only the toppings take away the vegan-ness and make it vegetarian.
There is a new local restaurant in an area that desperately needs some good restaurants. One of their specials the first night I went was short rib ravioli, and it was amazing. I knew I needed to try to replicate it at home. I took a major shortcut and used sauce from Wegmans because I
Some of the links in this post are affiliate links, which means I receive compensation if you make a purchase using the link (more information). Yesterday was a very cold day, and I wanted some comfort food. I didn’t feel like chili, and I wanted another excuse to use my Le Creuset braiser. So, yes,
Disclosure: This post contains affiliate links (marked wth *), which means I receive compensation for purchases made using the links. We had someone over for dinner last night, and steak is usually the go-to when we have meat eating friends over for dinner. Steak is a good weeknight dinner, too, because it’s easy and fast.
Dragon fruit looks cool, but it’s super boring. Think of it as kiwi’s boring cousin. I wanted to see if I could figure out how to liven it up. I like a good challenge, so why not? I saw a recipe on Food Network for seared scallops with dragon fruit salsa. The first red flag
Whenever I eat a dish I love at a restaurant, I love the challenge of trying to make it home. There’s a local restaurant near us that has this amazing red wine onion soup. This soup is so good that someone I know who used to be a french onion soup hater orders it every time