I’ve had braised beef short ribs on my mind for the past couple weeks, working on a preparation for the current book, another for an OpenSky promotion, and also because we’ve got ten people coming for dinner on Saturday, and short ribs are the wintertime choice for entertaining! It’s bleak and cold and wintery here, perfect weather for these rich short ribs.  They’re also relatively inexpensive—important during the frugal post-holiday months.  And they can be prepared up to a week in advance, so I don’t have to be rushing around at the last minute. What I want to talk about here, though, is the gremolata, which sometimes gets lost in the shuffle at the end, but is absolutely essential to the finished dish. Most are familiar with this potent troika, minced garlic, lemon zest and Read On »

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Photos by Donna I published almost two years ago, at the end of summer—a chance email today thanking me for the technique.  So I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself.  Why go to the trouble?  For a half a dozen reasons, all of them important. First and foremost: taste and texture.  When you grind your own, Read On »

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