Mar 28, 2016
Stuffed cabbage has been a staple of Eastern European cooking since at least the fourteenth century. If it’s been around that long, it must be pretty good right? They are also traditionally known as asholishkes or prokes. This sweet and sour version is a popular...
Mar 24, 2016
Mmm. Ketchup. It’s America’s third favorite condiment. We pour it on just about anything we eat. The leading brand, Heinz, is found in nearly everyone’s house. But, did you know it’s made up of 25% sugar (which is actually corn syrup,...
Mar 23, 2016
These decadent truffled Mashed Sweet Potatoes are great for adding a fine dining quality to your dinner. This dish will satisfy any truffle fanatic. It’s pairs perfectly with beef and lamb (try it with our Braised Lamb Shanks with Rosemary and Red...
Mar 23, 2016
Egg dying is a special Easter tradition for so many, especially for those of us with kids. It’s hands on, involves creativity, plus the eggs can turn out pretty darn cute. Unfortunately, store bought dyes are made with terrible. ingredients often...
Mar 22, 2016
Lamb shanks are an underrated part of the lamb. They’re tough, but respond very well to braising. The red wine and tomato creates a rich, deep flavor that pairs perfectly with this cut. Truffled Mashed Sweet Potatoes and Asparagus (pictured with the lamb)...
Mar 15, 2016
If you go to Reese’s website to check out the nutrition facts and ingredients of their famous Peanut Butter Cups, it won’t be long until you notice that they’re labeled “Gluten-Free”. While this is a slick marketing technique, it...
