Tuscan Pot Roast

I’m not an avid cooking show watcher. Mostly because I don’t watch TV to speak of, but i think I’m also just picky. If a show’s host has an irritating voice, then there’s no way I can watch. Or listen. Now, Rachael Ray (did you guess it?) is a little ball of fire who became

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Boeuf Bourguignon

Back when I was single, I’d often cook myself beef liver for meals. It was cheap and I loved it, especially with eggs, which were also affordable. I had no other meat experience. Nor with vegetables, other than salad. So I marry at 25 and know I need to learn how to cook and put

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Greek Pork and Beans

We had quite the cold spell a while back, so I during it I felt the need to make a one-pot, stick-to-your-ribs kind of stew. And what better cuisine from which to choose than Greek. It’s often the direction I take for satisfying and comforting dishes, like pastitsio and moussaka. For these times, I refer

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Luxurious Short Ribs

Short ribs are fatty beef ribs, cut literally into short pieces. They sometimes referred to as flanken style, to differentiate them from spare ribs. When short ribs are braised, the meat becomes soft, tender, and velvet-like. Similar to pulled pork, the tender texture of prepared short ribs is why I love this cut of meat.

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Claret Cup

Recently I was talking to my husband and mentioned that I thought it was silly for food bloggers to post about smoothies. I mean, you really don’t need a recipe for a smoothie, and besides – it’s just a drink. And then he reminded me that I post cocktails on my blog. Touché! But, in

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