This week's Sunday Supper is more of a Sunday Fun-day! Utilizing PokPok Som's Apple Drinking Vinegar, we have concocted a cocktail that is perfect for these cool, early spring days.
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Utilizing Falls Mill Grits from our March 2015 basket, we conceited a succulent dish of Sous Vide Oxtail + Grits, paired with pan fried spigarello.
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As the days get shorter + the nights get colder, it's time to take a refresher on braising and slow cooking. So set your oven low, break out the mirepoix + set the table. We've adapted this short rib recipe from the great Tom Colicchio, added some mushrooms, stuffed it inside of a butternut squash and topped it all with shaved parmesan cheese. Enjoy.
Read MoreThe Fourth of July is almost upon us! Time to celebrate our independence with some good ole' American cooking. This chicken salad tartine is a simple-to-create crowd pleaser. Whip up a batch for your fireworks-infused celebration + make Uncle Sam proud.
Read MorePasta alla Carbonara - a soul-satisfying Italian favorite originating from the Apennine hills - is traditionally crafted with guanciale (or bacon or pancetta), spaghetti, eggs, parmesan and black pepper. Nothing more. Now, before any battles break out over authentic Carbonara and what ingredients should or should not be present, let me say this... What you are about to see is not a traditional Carbonara. Again, this is NOT a traditional Carbonara.
Read MoreUtilizing Nonna's Smoky Tomato Sauce from City Saucery to make a sweet and savory Tomato Jam + Bacon Spread from Skillet Street Food to create a super simple Bacon Mayonnaise, you will be able to take your sandwich skill to the next level.
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