Learn how to braise a venison shank with Ty Leon, Chef/Co-Owner of the Michelin recommended Restaurant Olivia in Denver, CO. We used Maui Nui venison because that is the same product Chef Ty uses at Olivia.
Read MorePomodoro Sauce
Learn how to make an authentic Rigatoni Carbonara, a quintessential Roman pasta, from Chef Paul C. Reilly. His restaurant, Coperta, celebrates Roman trattoria fare and “Cucina del Mezzogiorno”, the food and wine of Southern Italy.
Read MoreRigatoni Carbonara
Learn how to make an authentic Rigatoni Carbonara, a quintessential Roman pasta, from Chef Paul C. Reilly. His restaurant, Coperta, celebrates Roman trattoria fare and “Cucina del Mezzogiorno”, the food and wine of Southern Italy.
Read MoreThai Style Son-In-Law Eggs
This is Devin’s take on Thai style son-in-law eggs finished in a sauce using Homiah’s Sambal Chili Crunch and topped with sweet herbs.
Read MoreVegetable Green Chili with Yellow Eye Beans
This green chili has hearty yellow eye beans, onions, diced zucchini, and puréed roasted tomatillos and hatch chiles enveloping everything.
Read MoreFire Roasted Tomato and Hatch Chile Salsa
This mild salsa minimizes effort and maximizes flavor by using canned fire roasted tomatoes and jarred roasted red hatch chiles.
Read MoreRoasted Tomatillo and Green Hatch Chile Salsa
I learned how to make roasted tomatillo salsas from my friend Tom a few years ago, so making a tomatillo salsa with roasted hatch chiles seemed like a harmonious combination.
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Technique: How to Cook Dried Yellow Eye Beans
The process for cooking these dried yellow eye beans is simple. You just need an onion, some celery, carrots, bay leaves, water, and a pot or dutch oven large enough to cook them in.
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Sautéed Fresh Fava Beans with Anchovy, Garlic, and Tomatoes
Fava beans, what do you know about them? This recipe is a great gateway for working with fava beans for the first time.
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Technique: How To Cook Dried Ayocote Negro Beans
This is a no-soak method for cooking dried Ayocote Negro beans.
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