I have always said, "if I am going to cook one chicken, I might as well cook two." It's not really any more work. I have come to believe the same about pot roast, pork roast, and just about anything that is braised, smoked or roasted. In the case of this casserole you could make … Continue reading RECIPE CARD: 3 Cheese Beef & Noodles + How To Get The Most Out Of Prep Day
This is the Midwest and we like baked potatoes and we aren't ashamed to say so. Loaded baked potatoes, twice baked potatoes, simple baked potatoes, in my part of the country it is un-American not to like them. For that matter, how good is a baked potato on those nights when they are what you … Continue reading RECIPE CARD: Slow Cooker Baked Potato Soup
If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it … Continue reading A Very French Beef Stew
I don’t get the allure of risotto. Years ago at culinary school, every student revered the dish except me, and slowly I've come to hate it. It's overrated. I've practiced making it at home with the guidance of some of the best cookbook authors of the day. I stand at the stove as instructed, stirring, … Continue reading Searching for the Perfect Risotto
What you need to know about lentil soup is everyone has their "simple" version. Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table. It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup … Continue reading A Delicious Lentil Soup With A Dirty Little Secret
Pasta Carbonara is a classic Italian pasta dish that every one loves. Here we take the classic and give it a Midwestern twist.
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I remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort … Continue reading Bison Sirloin with Mushroom Ragu