Yesterday female butcher Kari Underly shared the best cuts of Kosher beef to use for moist heat cooking, such as braising. In part 2 of the Kosher beef series, Kari explains the best cuts of Kosher beef for grilling and sautéing.
Beef shoulder ranch steak.
This is a newer cut, and it’s a real gem on the grill. If your butcher doesn’t recognize this cut by name, tell him (or her) you want a boneless shoulder steak
, with the connective tissue and the elbow tendon removed. What you’ll have is the same t… read more »
In the spirit of celebrating days and months dedicated to certain foods, I would be remiss not to mention that May is Celiac Awareness Month. In case you are not familiar, celiac disease is an autoimmune disease that damages parts of the small intestine when gluten-containing foods (wheat, rye, barley) are consumed. Over time it leads to malabsorption of many nutrients. In the past few years, celiac disease and the gluten-free diet that is required to treat it, have become more commonly diagnosed a… read more »
This month’s theme for the Recipe ReDux was “Sea What You’ve Been Missing” — the challenge was to create an appealing recipe using “little fishes” or sea vegetables. Little fish like sardines and anchovies are some of the most nutritious fish we can eat, full of the super beneficial omega-3 fatty acids. And thanks to the small edible bones in anchovies and sardines (if they’re small ones), you can get some extra calcium.
Unfortunately, these little fish aren̵… read more »
Last week we payed homage to herbs; this week we’re celebrating women’s health. The 13th annual National Women’s Health Week started yesterday (appropriately on Mother’s Day) and continues until Saturday May 19th. This year’s theme is “It’s Your Time” – and ladies, what better time than now to start taking care of your health?!
Now, I hope you don’t mind if I get a little sentimental here…
Most of the women in my life don&… read more »