Back in Week 3 of the 2015 Foodie Challenge, I built a DIY Sous Vide Cooker and used it to craft this delicious, melt-in-your mouth chuck roast that tasted just like prime rib. Here’s the full recipe.
Learn how to truss a turkey or chicken in 5 easy steps to ensure a juicy, evenly-cooked bird. Our method uses only kitchen twine — no need for trussing needles. We’re demonstrating on a 3 lb chicken; however, the steps for a turkey are identical — just on a larger scale.
Juustoleipä (Finnish for “bread cheese”) is used as a delicious base for any of our seasonings to create a simple, yet delicious hors d’oeuvre. Serve with wine or crackers for a delicious appetizer. As sampled at our Williams-Sonoma Artisan’s Market events!
Burnt. Broccoli. The best way to eat this cruciferous veggie, hands down. Seriously, once you have burnt broccoli you’ll never eat it raw or steamed again.
Who says carrots have to be eaten raw? Our grilled carrots recipe combines heat, oils, carrots and a touch of our Abilene Depot seasoning for Paleo side dish perfection.
Fall is in the air… a perfect time for this hearty beef short ribs recipe. It’s easy and oh-so delicious. Make enough for leftovers — it tastes even better the next day!