I recently received the exciting news that I will be leaving New York in six months to become a full-time student for the next two years i...

Like a beautiful woman, a great piece of beef needs little done to it to make it drool-inducing.  Here, I used my usual sear on the stove, ...

The other day, I made the embarrassing admission to Significant Eater that I had never eaten beef jerky.  Call me a snob, but I just never ...

These short ribs from A16: Food + Wine embody much of what this blog is all about: making the most of just a little bit. In this case, t...

Bo kho, a traditional Vietnamese beef stew made with tomato, star anise, and lemongrass, from Andrea Nguyen's Into the Vietnamese Kitche...

Ever since reading Michael Pollan's The Omnivore's Dilemma, I have been tempted to try grass-fed beef. After all, most of my diet c...

I’m not sure why I don’t make soup more often. Generally, soup is: - Easy - Cheap - A good way to use up neglect...