Fall Cooking, Made Cozy
Roasts, chops, sausages, and slow-simmered favorites for sweater-weather dinners — from quick weeknight skillets to Sunday pot roast.
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What We're Eating
The craft cuts and meals our team can't get enough of — direct from the source.
“Racing the season for one last taste of Copper River.”
“Kickoff calls for skewers, and this picanha delivers.”
“Back-to-school Sundays call for a simple roast chicken.”
“First cool night of fall, first rack of the season.”
“Secreto on the grill, fall tailgate mode activated.”
“The centerpiece that had everyone talking before we even cut into it.”
“So flavorful — this walnut celery salad might be my new go-to.”
“Summer on repeat: buttery Wagyu, bright green goddess crunch.”
“The sleeper hit of the pan? Absolutely the chuck eye.”
“Comfort food, elevated: buttery Wagyu meatloaf with a bright tomato finish.”
“That crust is unbeatable — worth the wait for the perfect internal temp.”
“Spanish nachos are my go-to snack right now.”
“Charcuterie with Sena Sea smoked salmon spread and Fermín ibérico.”
“Friday night glazed salmon feast”
“Slow-cooked Dino Ribs.”
“Weekend seafood paella with Sena Sea cod and spot prawn.”
“Mishima Reserve prime rib at my brother's (Boston) was a hit!”