Stories from the farm and the kitchen.
Dry-aged ground beef has more depth than the everyday kind. Treat it simply — a hot pan, salt, pepper.
Sear, baste, rest — a quick framework for cooking a thick pork chop without drying it out.
Split the shell, perch the meat on top, baste in garlic-herb butter. Lobster on the grill, properly.
A long, low braise with red wine, stock, and root vegetables. Fork-tender in three to four hours.
Spatchcocked and roasted flat — crisp skin all around, even cooking, an hour from oven to table.
Pre-cut beef, a screaming-hot pan, four minutes to dinner. Weeknight cooking at its most efficient.
A high-heat skillet, frequent flips, and a short rest — flat iron done to medium-rare in about ten minutes.
A cast-iron strip with a deep crust and a rosy center, finished by flipping every minute to 135°F.
Cast iron, high heat, and a flip every minute toward the finish. Bone-in flavor, pulled at 135°F.
Sous vide pork butt, sea salt, a touch of liquid smoke, eight unhurried hours — Hawaiian-style kalua pork without the imu.
A brief introduction to Rich Wheeler of Sena Sea — fisherman, family business owner, and the source behind some of the cleanest wild seaf...
The ribeye's cheaper neighbor, treated with the same care. Garlic, herbs, a careful baste, 135°F.
