Many people feel that the best cut of steak is the ribeye. I agree. Take a great cut of meat and marinade it in this miso-based sauce, and you’re going to have a restaurant-quality steak. Enjoy! What you’ll need: 0.25 cups sake 2T miso—red is preferable, but any kind will do 3T olive oil 2T…
Cheeseburgers with Crispy Cheese
This post started out as a Crispy Comté Frico Cheeseburgers recipe form Food & Wine, before I abandoned their sometimes annoying thinly-veiled pretentiousness and went in a different direction. I did take an important part of their recipe, though, and that was the crispy cheese. So, basically these are whatever cheeseburgers you want to make,…
Coconut-Curry Short Ribs
This is a rather ugly Thai-style dish based on a recipe in Fine Cooking. It tastes great, but isn’t the most photogenic of presentations. By the photos, you can see that I didn’t use short ribs. Instead I used the chuck-eye cut, which is a generally tender and slightly marbled cut—kind of like a low-scale…
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