Porcini-Braised Beef with Horseradish Mascarpone

Porcini-Braised Beef with Horseradish Mascarpone

Yesterday’s post was for Horseradish Cream: http://www.cookingbythebook.com//recipes/horseradish-cream-from-curtis-stone-and-beyond/ The cream is a dream unto itself, useful in myriad ways atop proteins or salad. Heck, you can use it instead of mayo in that next...
Braised Chicken Wings with Red Wine and Mushroom Sauce

Braised Chicken Wings with Red Wine and Mushroom Sauce

    The great American sports event, the Super Bowl, is just two weeks away. And this Sunday, there are two games to decide who shows up in that Super Bowl. So, millions of you will be there on Sunday, watching, drinking and eating. Why don’t we all do this...
Grilled Lamb Chops with Glazed Shiitake Mushrooms

Grilled Lamb Chops with Glazed Shiitake Mushrooms

Lamb. A lovely meat, particularly when prepared the right way. My grandmother, all Scottish, would cook me lamb chops. And cook them. And keep cooking them. Why do Scots use mint jelly with lamb? It’s to lubricate your teeth so you have a fighting chance to penetrate...
Veal Chops en Papillote by James Peterson

Veal Chops en Papillote by James Peterson

James Peterson is a name that any foodie will instantly recognize. His career as chef, restaurant owner and now distinguished writer has earned him accolades every step of the way. Who hasn’t opened Sauces and marveled at the details and scope of that award winner....

Mini Mac and ‘Shrooms

If you grew up in the ‘50s or ‘60s, then you know what the “Green Box” was. Something from Kraft, like macaroni and cheese. The only variation my mother could come up with was to occasionally burn the top so that it was thick, crusty, and black. There are better ways....