This is the ultimate one-pot dinner. Imagine you're a cowboy living on the frontier and this dish starts to make sense. I corralled the sort of ingredients that would have been available to ranchers and cowboys and frontierspeople in the 1800's. Coffee, whiskey, beef, potatoes, they're all in here.
This dish is the epitome of trashy-delish. Instead of making nachos for the Super Bowl, I decided to make nacho-lasagna, nachosagna.
BBQ varies from region to region, here's an investigative look at how those unique flavors were built over centuries of America immigration!
Thick, dark, tomato based, sweet, and tangy. This is by far the most popular of the many varieties of bbq sauce around the country. This sauce owes its pedigree to Memphis' location along the Mississippi River.
From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families. These settlers brought with them some of their favorite tastes from home, namely mustard.
Growing up, eating beef jerky was a real treat while backpacking across Colorado. Now that I know how to make it at home, it's less of a treat, but just as delicious!
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
Making stock shouldn't be rocket science. Low heat, lots of time, and some interesting bones make the best broth!
You’ve certainly heard chefs say loudly, “Make your own stock, it’s better than anything you can buy.” And they aren’t wrong. But if you’ve been holding off because you think it’s too labor-intensive, then now is the time to tune in and pay attention. Making stock (or bone broth if you insist on pop-culture terminology) is easy and you should start today.
A good chili deserves more than some crumbly ground beef. Don’t get me wrong, I grew up on chili brewed from the beefy scribbles, but now that I’m an adult and have agency over my food choices I find myself more inclined to use a good cut of chuck roast to braise into a spicy shredded chili. Need an accompaniment? Get into this corn bread.