My first memory of carbonara comes from a little hotel outside of Florence, Italy, on a school trip. The owner of the hotel, who was also the chef, brought a huge steaming pan to our table, and served us himself. As we ate, he came around to refill our plates, […]
I made this for dinner last night on a suggestion, and it was greeted by rave reviews, and requests for third and fourth helpings. When you don’t have college students at your table, you can feed six to eight people on a good sized pork shoulder roast. The trick to getting […]
This recipe came right to my sister Terri’s mind when I told her I was launching the website. The meat comes out tangy and flavorful, and the low and slow cooking method delivers a brisket that’s tender, not chewy.
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