BRAISED GREENS


This recipe comes from Cook’s Illustrated, a publication of America’s Test Kitchen – (If you are not familiar with them, you definitely want to check them out.) Braising is a cooking method most thought of being used with meat, but vegetables too can benefit from braising.

Herbed Focaccia


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a basic recipe for focaccia bread. You may choose to add olives, sundried tomatoes, roasted red peppers or other ingredients to the dough for additional textures and flavors. This is a very versatile recipe and many versions are made daily by Italian bakeries. Enjoy!…

Basic Pot Roast


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, ladle, stock pot or cast iron Dutch oven Ingredients: 2 lb. chuck roast 1 lb. small red potatoes

Osso Bucco with Savory Gravy


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Medium or large stock pot, immersion blender or food mill, chef’s knife. Ingredients: 12 oz. lamb shank cut to a steak with bone left in or two 6 oz. shanks 2 oz. sweet onion (about ½ a large onion) 3 or 4 cloves…