• Grass-fed beef over coals and cast iron

    The grill, for some, is a more heavily featured appliance in this spring and summer, even in the face of 100-degree and higher temperatures. My preference is to feature the grill when the weather permits. But when the burger cravings hit, we have a reliable indoor alternative. The New York Times has a great side-by-side comparison of […]

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  • Your New Favorite Chocolate Chip Cookie

    These cookies are my go-to when I need sweets, and I never feel guilty for indulging in homemade goodies made from natural ingredients. The recipe is fine-tuned to produce a thick, chewy cookie. Brown sugar is used for its higher moisture content, and the dough is baked at a higher temperature for a shorter period of […]

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  • Oh, Lard.

    A five-pound container of rendered pig fat is intimidating, let’s be honest. Ours is not a generation raised to look kindly upon animal fat of any kind. No, we were taught to prefer fats of the vegetable persuasion, hydrogenated with a dash of yellow 5 if you have any. Now that we’re older and wiser, […]

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  • Visit the Farm: Pork Chop Apple Crisp

    Pork and apples are a classic combination. This recipe for Pork Chop Apple Crisp is a perfect way to use the apples you’ve gathered from the orchard, as well as the grass fed pork you bought from the farm. As the public’s interest in where their food actually comes from grows, more and more local […]

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  • Restaurant-Style Steaks at Home

    The rib-eye is a great cut of meat and probably my favorite steak. Grass-fed rib-eye is even better because it is typically leaner and more flavorful than those cut from grain-fed cattle. I used to believe it was only possible to have a good steak at a restaurant, where it was cooked to perfection with […]

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