Veal Osso Buco Caprese

This is our Mario Kart dish. It reminds us of one of the most difficult choices we’ve ever had to make – when we were sitting in front of that screen where we choose our characters, but we just couldn’t decide. It’s such a tough choice. We love Mario of course, but Luigi is green,…

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Cowboy Ribeye Love

Cowboy Ribeye Love | I kissed Kristy over a pile of Legos. We were 9. It was one of the greatest days of my life. But what the heck does that have anything to do with a food blog post on a Thursday night? Two decades later? Well let me tell ya. Kristy loved steak. For some weird reason, I’ve always remembered that about her. She always loved steak during our summers in Cape Cod.

This one’s for you my Lego lover.

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The Portuguese Pork Alentejana

The Portuguese Pork Alentejana | There was once a young boy who was 25% Portuguese. His great grandmother came from Brazil and his grandfather was even born on the Portuguese island of Madeira. This boy grew up and convinced himself he was more Portuguese than he actually was, and thought it would be a good idea to move to Portugal to work in a restaurant. That fake Portuguese man, later moved back to the states, feeling even more unjustifiably Portuguese from his time there, and is now typing this very sentence that you’re reading. And then he made this authentic dish from his wannabe homeland, so it better be authentic or at least 25% authentic…

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Demi-Glace Chicken Scallopine with Olive Polenta

Demi-Glace Chicken Scallopine with Olive Polenta | Hailing from the Italian countryside comes the Scallopine! A breaded chicken (or veal) dish that is pan seared to golden brown and usually served with a tomato or wine sauce. But those sauces are too boring for us.  It’s like taking a bus to prom when you could take a limo. We like limos so we made a spiffy demi-glace sauce instead, that takes this chicken from 0 to 60 in no time…

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Lover’s Lamb

Lover’s Lamb | We love buying lamb loin chops. They’re like mini porterhouses – with a little piece of tenderloin on one side and strip on the other. It’s a super cool little appetizer riff on a steak and something we absolutely love adding to our menus. The trick is to sear them fast, give them a quick braise, and then surround them with loving condiments. And guess what? We do that here. There’s a lot of lovin’ going on in this one. Get ready…

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Steak Derek

Steak Derek | People often ask me, “So Derek, what would you cook for yourself if you could make absolutely anything?” The answer: this recipe. Divulging the secrets to our favorite dish is not something we take lightly, but since it’s the season of sharing (wait, it’s only February), we thought there was no time like the present. So please enjoy this super early Christmas gift.  

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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.

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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? 

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Caveman Drumsticks in Potato Porridge

Caveman Drumsticks in Potato Porridge | Want a simple down-and-dirty chicken recipe that will blow your socks off? Of course you do! So here she is. Drumsticks – easy to handle and easy on the wallet – that we give the caveman treatment. That is, we make them look like they are grilled over an open flame. But wait. It’s a trick. We don’t grill them, oh no we don’t. We make cooking them even easier by just tossing them in the oven after we coat them in a sweet & spicy honey and gochujang glaze. And then the caramelization begins, as the sugars cook down and give you a gift of charred deliciousness and crispy skin. Don’t forget that crispy skin! 

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Marry Me Short Rib Tacos

Marry Me Short Rib Tacos | Let me just begin by saying that not many things put a smile on my face more than these tacos do. But it’s not just me, they put a smile on a lot of people’s faces. That’s why we call these “marry me” tacos, because every time we make them, we get marriage proposals. Not kidding. They are the most requested thing we make and our go-to game day recipe. So if you are hosting a super bowl party this year, make these, and you’ll be throwing parties for many more Roman numerals to come.

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Bubble & Squeak Burgers

Bubble & Squeak Burgers | Just stop reading this blog right now, because we are 99.9% positive we will never make anything better than this. Like, never. It’s that good. It’s rare that we brag about our food, but this is our Mona Lisa. It’s so indulgent, it’s like rolling a joint in a trillion dollar bill (cue Google’s SEO penalty). But you know what? It’s so worth it, and quite frankly, this recipe is just a healthy reminder of how much fun cooking can be. 

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Serrano-Butter Chicken + Gremolata

Serrano-Butter Chicken + Gremolata | We are begging you – please do not buy one of those preroasted chickens at the grocery store. EVER AGAIN! Save your money (and your taste buds) by roasting your own. It’s so silly easy and you should never be intimidated by buying whole chickens. All you really need to do is give it a rinse and toss it in the oven for an hour or so (depending on how fat your bird is). And the best part is you can add a ton of flavor with just a few simple ingredients. And what do you know? That’s exactly what we do here… 

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