This recipe is a recipe that I developed for Old Creek Ranch. This dish yields meat that is almost falling off the bone. The flavors can easily be varied, as can the vegetables. See the Chef’s Notes at the end for variations. Although the recipe seems long, it isn’t really, and once you’ve done it,...Read More

Crêpes are a French classic and are delicious for Sunday brunch or served for dinner with a salad. INGREDIENTS: 1/4 cup butter 1/4 cup flour 2 cups chicken broth 2 teaspoons Worcestershire sauce 3 cups grated cheddar cheese 2 cups dairy sour cream 1 1/2 lbs broccoli florets, cooked and drained 2 cups chopped cooked...Read More

This light version of lettuce wraps by Joanne Weir at Cook, Eat, Share is delicious! Using ground chicken instead of pork for the filling was a calorie-saving substitute and very flavorful. Joanne writes, “This is one of those dishes that I have to order every single time I go to Chinatown and see them on...Read More

Meat from grass-fed animals is a rich source of heart-healthy omega-3. In addition, this meat also contains higher levels of beta-carotene, vitamin E, as well as conjugated linoleic acids, or CLA, known as a cancer-fighting fat. Lower in fat, cholesterol, and calories, grass-fed meat has a rich, natural flavor. Because these meats are much leaner...Read More

A Southern Sunday supper favorite – this golden glazed ham is also perfect for a brunch buffet. INGREDIENTS: 1 1/2 cups packed dark-brown sugar 1/3 cup brandy 2 rounded tablespoons whole grain mustard 1 bone-in ham, spiral cut (about 6 pounds), fully cooked METHOD: In a small saucepan, combine sugar, brandy, and mustard. Bring to...Read More

INGREDIENTS: 2 large chicken breasts, well chilled 1/2 cup plain Greek yogurt 2 limes, juiced 4 cloves garlic, minced 1/2 cup onions, finely chopped 2 inches fresh ginger root, peeled and grated 1/2 teaspoon salt 1 tablespoon garam masala 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric METHOD: Sliced chicken breast into thin...Read More

Although you can do this without marinating the pork, it really is better if you do. Other cuts of pork will work, just be sure they are around one-half to three-eighths of an inch thick at most. INGREDIENTS: 1 to 1 1/4 lb. pork leg steak 1/2 + 1/4 cup clear apple cider or apple...Read More

This recipe calls for Portobello mushrooms, but cremini or button mushrooms will work just as well. If you have chanterelle, morel, or porcini mushrooms, by all means, use those. Cooking times may vary depending on the mushrooms you use. INGREDIENTS: 1 1/4 pound pork steaks such as sirloin or leg, 1/2 inch thin or less...Read More

This is a great cold-weather dish. This recipe makes a fair amount, but leftovers are delicious for lunch the next day, or even breakfast with a fried egg on top. INGREDIENTS: 1 ham hock or smoked pork shank, cut into 2-inch pieces (ask the butcher to do this) 1 onion, peeled and diced fine, about...Read More

This is a cross between a roast and a braise. I like this method for pastured pork as it yields a nice moist dish. The recipe seems lengthy, but once you have done this dish it will be a snap. INGREDIENTS: 1 1/2 – 1 3/4  pounds pork loin, trimmed of any sinew 1 brown...Read More