RECIPE: Jim Beam Bourbon Ribs

Bourbon ribs, garnished with scallions and parsley…and a side of crunchy cole slaw (recipes below; photo courtesy Jim Beam).   How to make ribs taste even better? Cut the sweetness of the barbecue sauce with bourbon! For Super Bowl fare, we couldn’t resist these ribs: the personal recipe of Fred Noe, Jim Beam’s master distiller…
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SUPER BOWL RECIPE: Buffalo Chicken Meatballs

Looking for fun fare for Super Bowl Sunday? Try these Buffalo Chicken Meatballs, from Go Bold With Butter. Here’s a video. They’re an alternative to the ever-popular Buffalo Wings. Also check out these fun Deconstructed Buffalo Wings and Buffalo Chicken Parfait. RECIPE: BUFFALO CHICKEN MEATBALLS Ingredients For 16 Meatballs 1/4 small red onion, minced 3…
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TIP OF THE DAY: How To Cook Steak On The Stove Top…& Why Meat Needs To Rest

Three years ago, GQ magazine sent us an article by Lang Whitaker, on how to cook a steak on the stove top. In the winter, those who grill outside may not be motivated to do so. Households without grills need an inside option. Apartment dwellers may lack ventilation, and set off the smoke alarm trying…
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TIP OF THE DAY: Country-Style Ribs

The first ribs we remember were spare ribs, a childhood favorite at Chinese restaurants. Then, came barbecue joints and baby back ribs. More recently, country-style ribs have become the “it” rib; and they’re not even ribs. They’re cut into rib-like shape from a pork chop An article in The New York Times praises this inexpensive…
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TIP OF THE DAY: Cassoulet & Cannellini Beans

[1] A hearty dish of cassoulet. Here’s the recipe from The New York Times. [2] This “pared down” cassoulet takes just one hour! Here’s the recipe from The View From Great Island. [3] The original cassoulet pot shape, with slanted sides. It is the source of the word “casserole.” Here’s the detailed history of cassoulet.…
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