Not just for braising in the oven, our beautiful, grass-fed short ribs are the ultimate cut for smoking. The process helps break down the collagen in this nutrient-dense cut and will lead to tender fall-off-the-bone beef that melts in your mouth. Check out the method and try it in your backyard soon.
Category: Cooking
How to Bake Focaccia with Fiddlehead Ferns
We found an unbeatable combination – fiddlehead ferns and focaccia. The edible fiddlehead fern is one of the early signs of spring, with the coiled green shoots appearing on the barren forest floor and announcing the change of season. But they are only around for a very brief time – and go in and out…
Welcome Spring!
Each year, we are excited anew to see the first ramps, fiddlehead ferns, and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. Our chef clients clamor to be the first to put these foraged delights on the menu. After the supply steadies, our home cooks can expect ramps, fiddlehead…
A Simple Venison Chili You’ll Love
For many people, their first venison experience is with ground meat. That’s because most venison is hunted and ground up, frozen, and enjoyed over the winter. Not so with our premium New Zealand venison. Farm raised in nearly wild conditions, the red deer get a diet of nutritious grasses and roam vast, pristine pastures. This…
Ten Tasty Alternatives to Turkey for Thanksgiving
Are you looking for something different to serve other than traditional turkey? Friendsgiving celebrations are a good place to try a new main and we have ten delectable ideas that will make your gathering into a feast. Your thankful guests will delight in these alternatives, all of which are perfect for the center of your…
6 Unexpected Cuts for Labor Day Grilling
If you’ve been grilling burgers, steaks, and hot dogs all season, it’s time to shake things up. The summer is almost over – don’t let it end without trying something new! Here we present 6 cuts that you might not have considered for grilling. 1. Grilled Wagyu Tri-Tip There’s beef and there’s Waygu. Make our Wagyu…
Simple No-Cook Solutions for Heat-Wave Meals
What do you eat during a heat wave? No-cook choices are best and we have some great options and ideas. Step away from the stove and read on for our suggestions.
Three Shanks You Should be Cooking for Dinner
Are you missing out on the pleasure of eating shanks? Similar to osso buco, the shank is a prized cut that comes from the leg. Humble and hardworking, this is a lean cut with connective tissue, which makes it tough. But when slowly cooked for hours, that all renders into a flavorful and gelatinous sauce,…
Get Your Cooking Thrills with Wild Boar in the Kitchen
What’s up with wild boar? This incredibly tasty meat brings something exciting and new to the kitchen.
These Recipes Offer 6 Good Reasons to Eat More Rabbit
Lean, nutritious, and climate-friendly, rabbit is perhaps the most sustainable meat there is. The big question: why don’t Americans eat more rabbit?
12 Cookbooks You’ll Love to get Cozy with this Winter
Do you love to curl up with a good book about food? Bookworms with culinary inclinations have a great selection this winter. Warm your foodie heart with one of our 12 reading recommendations.
It’s Our Favorite Time of Year: Cassoulet Season is Here!
When cold weather hits we count the days to our first cassoulet of the season! This one-pot comfort food is simpler than it looks to prepare; it just takes time for all the flavors to mingle.