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Video: Pat LaFrieda Answers Your Meat Questions
All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.Grilling: Herb-Crusted Standing Rib Roast
Seared then slathered with mustard and coated in herbs, this standing rib roast's crust has an insane amount of flavor that's strong enough to hold up to the intense beefiness of the medium-rare meat. It's an explosive combo fit for any holiday table.The Food Lab: Real Texas Chili Con Carne
The recipe we're discussing now is real-deal chili con carne, old school Texas style. What does that mean? First of all, absolutely no beans. No tomatoes. Indeed, there's very little that goes into the pot other than beef and chiles (and plenty of both!). That doesn't mean there aren't a few things to discuss, however. Let's get to it.The Nasty Bits: Beef Liver
Since I've come back to New Mexico, I've been smothering everything in either red or green chile. Red chile sauce makes for a much better accompaniment to liver than green. Smother liver in green chile, and you feel like you're eating some deranged liver salsa. But paired with red, the liver tastes rich but not intensely so, and the spiciness of the sauce complements the strong taste of the organ.Mixed Review: Williams-Sonoma Brisket Starter
This year Rosh Hashanah falls smack in the middle of the week. Between work, recipe testing, and taking care of our new puppy, I just don't have time to prepare a lavish holiday feast from scratch. Williams-Sonoma recently released a jarred brisket starter made from tomatoes, brown sugar, and apple cider vinegar. All you have to do is pour it over the beef and braise in the oven or slow cooker. But would it be as good as a Jewish bubbe's?Video: Now That is Grass-Fed Beef
Almost halfway through the Perennial Plate's six-month journey across America, we found a place where it would be easy to never leave. The beauty of Montana is stunning and the approach to ranching at J Bar L is inspiring. Situated on 30,000 acres in one of the most important wildlife corridors in the country, this ranch tries to replicate the bisons' role in this habitat. The result is an area packed with wildlife, fertile soil as well as a healthy and delicious meat. And the folks who run this place touched our hearts and became our friends. Watch the video.A Guide to Beef Offal at Takashi, NYC
To be honest, organ meat is not for everyone, and there are some things that will certainly appeal to meat and potato types more than others. If you're a bit squeamish, stick to the muscle-based meats such as the hanger, tongue, or cheek. Sweetbreads are a good gateway organ with a mild flavor and creamy texture, while honeycomb tripe is a good first step into digestive-system meats. Look for a special of marinated testicles if they've got it. Here are some pics and descriptions of what you can expect to find inside a cow.Labor Day Giveaway: Tenderloin Filets and Cedar Grilling Planks
Anyone else already flipping the calendar to September and realizing how ridiculously soon Labor Day weekend is? Well, it is. Which brings us to our next thought: grilling. Got any grilling plans yet for the holiday weekend? We turned to our friends at Double R Ranch, who you may remember from this cowboy chop giveaway, for another chance to win a beeftastic package.Snapshots from Malaysia: How to Make Beef Rendang
One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and turmeric, kaffir lime and chilis. In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun-dried fruit. The ingredient list is long, but the process is dead simple; learn how to make it here!Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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