Braised Marsala Lamb + Goat Crostini | http://mytartare.com/braised-marsala-lamb-goat-crostini/

Braised Marsala Lamb + Goat Crostini

Braised Marsala Lamb + Goat Crostini | Alright people, it’s time to get your Lamb Shank on! They are phenomenal. Just because they aren’t cooked with that often, doesn’t mean you need to worry about them tasting gamey or having some distinct flavor. They are mildly delicious and simple to cook. Oh, did I mention they were cheap too? So to get your lamb running out of the gate, we offer you this all-star recipe that will make you a lamb fan for life.

Lemon Creme Fraiche Orecchiette | http://mytartare.com/lemon-creme-fraiche-orecchiette/

Lemon Creme Fraiche Orecchiette

Lemon Creme Fraiche Orecchiette | Do you want to put on 300 pounds? Who doesn’t right? Make this and you’ll want bowl after bowl after bowl after bathtub. If I made this in 1989, I would have binged ate it in pure sadness when Kelly Kapowski dumped Zach Morris. Or when Yanni serenaded me with keyboard kisses. Or when Macgyver FINALLY found love with Maria Romburg. It’s absurdly delicious – it’s like eating a bowl of Love Actually. And you will cry in happiness. 

Kielbasa Iceberg with Marsala Hollandaise | http://mytartare.com/kielbasa-iceberg-with-marsala-hollandaise/

Kielbasa Iceberg with Marsala Hollandaise

Kielbasa Iceberg with Marsala Hollandaise | If it was 1920 I would be arrested in a heartbeat for bootlegging Marsala wine. I love the stuff. It’s easily one of our top 5 favorite ingredients, because it adds so much flavor depth and makes anything better. We use it in fish marinades, reductions, and brush our teeth with it. It’s that good! But you want to know what our favorite way is to get our Marsala dance on? Make a hollandaise with it. It’s phenomenal…

Michelin Star Madeira Gumbo | http://mytartare.com/michelin-star-madeira-gumbo/

Michelin Star Madeira Gumbo

Michelin Star Madeira Gumbo | For some reason, my parents moved me at a young age from the cold northeast to the hot south – the home of Gumbo. At first, Bruin and I were confused by this dish. It seemed like it was just a bunch of hillbillies standing among the shells of their downed beer cans taking turns stirring a mammoth vat of whatever crustacean they could have possibly beguiled from the depths to join their creepy menagerie. Even so, after a few incredulous years, we decided to give it a try. We made a few tweaks and turned what was once at best a questionable dining experience, into one of our team’s all time favorites.

Pimento Creamed Spinach

Pimento Creamed Spinach

Pimento Creamed Spinach | It’s award season so you know what that means? Time for some new faces and some old ones to reclaim the spotlight. In this case, it’s the latter. This is the Christian Slater of creamed spinach. We wanted to resurrect the career of the same ole’ spinach recipe, so in true Mytartare…

Braised Beef Cheek Carbonara

Braised Beef Cheek Carbonara | It’s time to get cheeky! We’re not kidding. We should all be cooking with more cheek. Why? Once you braise cheeks low & slow and break down the muscle tissue, you get deep, flavorful, melt-in-your-mouth meat heaven. Don’t be scared of cheeks. Don’t read too much into them, because once you get over the hump and try them, I guarantee your appreciation for food will change forever. It really is something to behold and if you’re going to branch out and try just one of our recipes, we implore you to take the leap with this one. I mean, how could you wrong with pasta? 

Crispy Short Rib Wontons + Ragu

Crispy Short Rib Wontons + Ragu

Let’s face it. Everyone loves fresh pasta. But most days you just don’t have the time to make it. When we feel that way, we call on our ravioli imposter – the wonton wrapper. The beauty of these guys is that they open the door to unique crispy textures that you don’t see in many pasta dishes. You can fry for some crunch, then give them a quick steam to make them soft little flavor bombs. We’ll admit. Wontons can be tricky to master, but once you do master them, they’ll become one of your favorite ingredients.

Winter Kale Salad + Carrot Aioli

Winter Kale Salad + Carrot Aioli

Winter Kale Salad + Carrot Aioli | When winter rolls around, it’s time for a nice shot of kale and root vegetables. And speaking of root vegetables, two of our favorites are radishes and carrots. They give you both flavor and texture (not to mention they are super good for you). But just tossing them…

Hoisin Kielbasa + 7 Minute Egg

Hoisin Kielbasa + 7 Minute Egg

Hoisin Kielbasa + 7 Minute Egg | Every Christmas morning we make kielbasa. Our family usually smothers it in brown sugar, bakes it off, and devours it alongside our scrambled eggs and pancakes…then we go back to opening gifts. Kielbasa is the Billy Joel of our morning menu, it’s our “Downeaster Alexa”, our “Uptown Girl”. Ok, I’ll stop, but the point is we know how to make kielbasa the star of the show and we do it here…