As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and a Sunday Supper staple in our house is well worth the wait for the cold weather months….
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Shrimp, Littlenecks & Sausage
A crowd pleaser… this recipes easily serves 10-12 hungry eaters! For the Ciabatta… Ingredients… 1 large Ciabatta loaf or 6 sandwich-size Ciabatta rolls sliced like an open book. To Make… Lightly toast the Ciabatta; tear…
Read More »Mac and Cheese
If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make sure it’s made of clear glass so you can see your mac while it bakes. You’ll know…
Read More »Oven-Braised Pot Roast
Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3 pound beef chuck roast Enough olive oil to cover the bottom of pan 2 yellow or red…
Read More »Carbonara
This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick….
Read More »Lemon Plugged Roast Chicken
Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…
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