Turns out this delicious Panang Curry is super fast and easy to make at home! You can make it with beef, chicken, shrimp, or make it vegetarian by using eggplant or other veggies.
With lots of “extra” time on my hands, I decided to revisit an old favorite, Chili. I make mine with a combination of chuck roast and ground buffalo, and add both kidney and black beans towards the end. Served with cornbread, it’s a hearty meal for staying home.
Love burgers? So do we! Here is a recipe that will elevate your burger to a whole new level. Fresh, home-ground meat makes the difference.
You may know by now that I’m half Argentine. I was born in Buenos Aires, and although we moved to the U.S. when I was […]
Last week, Creg bought me an Anova Sous Vide Precision Cooker. I’ve been wanting one for a long time, and according to my friend Yasuko, […]
I was so impressed with the veal scallopini from Rossotti Ranch (see my Father’s Day post), that I got some more when I stopped by the farmers […]
One of the meals that Father requests often is Veal Saltimbocca. I had already planned a pizza party for Sunday for Father’s Day, but […]
Yesterday, bone-in ribeye was on sale, so I had asked Creg to bring some home. He also had some fresh ricotta that he was going […]