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Yakamein Thumb
Recipes

Jacqueline Blanchard’s Yakamein

Simmer tendon in water for 30 minutes. Remove from water, cool, and slice into ¼-inch slices. Set aside. Preheat oven to 375 degrees. Season oxtail, beef neck, brisket, and marrow bone with salt and pepper and lightly coat with vegetable oil. Roast on a sheet tray until [...]

from Chef Ryan Pera + Morgan Weber of Coltivare Pizza & Garden in Houston
Recipes

Spaghetti with Black Pepper

In large dutch oven, bring 2 quarts salted water to a boil. (Note: Use as little boiling water as possible; it will become a thick, starchy liquid that enhances and binds the sauce.) Once water is boiling, drop in pasta and give on initial stir after pasta [...]

Spaghetti-with-Bottarga-and-Meyer-Lemon.jpg
Recipes

Spaghetti with Bottarga and Meyer Lemon

In a 12-inch sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add garlic and cook until golden (we call this blooming).