This is an outstanding recipe from All About Braising by Molly Stevens. They do take time and effort to make, but it’s well worth the effort. They may just be the best thing you’ve made in a long time. Whatever you do, don’t skip the maple-rosemary glaze, it really ensures an elegant result. I recommend…
Arayes (Lebanese Meat-stuffed Pita)
These are really good and super-quick to make. Just grab some spices, mix them in with ground meat, stuff the meat into pita-halves and cook. Super easy. If you don’t have Baharat spice available to you, it’s made with everyday spices that you most likely have in your spice rack. You can find the ratios…
Chicken-Fried Steak
Here’s a chicken-fried steak recipe that’s based on one from the Washington Post. Despite the paper being owned by a stupidly rich, labor-exploiting, soulless miser, it’s a good recipe. There’s not really too much to this recipe, except for it may turn out a little better with a pork cube-steak instead of beef. The original…
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