“We worked on that recipe for six weeks,” says Joey Gianuzzi of The Green Gourmet’s vegan split pea soup. “We’d make a batch every day, taste it, and rework it. Finding something to replace the pork was key. In the … Continue reading
“It’s not about me, it’s about us,” – Mike Moir, chef/owner of Little Moir’s Leftovers Café. True to his word, when I asked him for a recipe, he provided one written by his chef, Tim Lipman. Ingredients: Scallops 1 cup … Continue reading
Sometimes it’s about more than just meat, as you’ll learn if you follow this fresh salsa recipe (or salsa fresca if you prefer) and dump it on everything in sight. Continue reading
Yard House has a huge selection of draft beers. They also serve food. I get down with some Cuban pork dip, spicy tuna roll, and a pint or two of Franziskaner and live to tell the tale. Continue reading
Mincemeat pies don’t actually have a damn bit of meat in them. Unless they’re Australian minced meat pies, in which case they’re delicious. Learn how to make them from The Meatist. Continue reading
No need to hit Australia for a great meat pie. The Meatist makes them at home; find out how. Continue reading
Lobster rolls: an awesome summer treat. Check out how to make them at home, and what beer to pair them with at The Meatist. Continue reading
Amiel Nuchovich, dodgeballer and meat cooker, offers up his skirt steak marinade. Continue reading
Wondering what to do with a pork tenderloin? Try a simple dry rub followed by pan frying, topped with cream gravy or served on a bun. Continue reading
This basic recipe for shepherd’s pie will get you started on the road to lamb/potato nirvana. Continue reading