Quick & Easy

Recipe: “Poor Man’s Lobster” (Monkfish in Butter)

Monkfish is a well-kept secret – it’s delicious and a fraction of the price of lobster. Monkfish has a meaty …

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Pan-seared Balsamic Glazed Berkshire Pork Chops

I recently shared a Berkshire pork chop recipe with cinnamon apples. I just can’t get enough of these chops – …

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Pan-seared Berkshire Pork Chop with Cinnamon-Spiced Apples

  Berkshire pork is the best-tasting pork I have ever had… it is the Kobe beef of pork. It’s pricey, …

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Recipe: Carrots Vichy

  I found this recipe in Gourmet years ago and have been making it ever since. In France many swear …

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Recipe: Baked Cod

  Atlantic cod is one of the most popular commercial fish species, harvested from Greenland to North Carolina. Recipes for …

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Recipe: All-Purpose Roast and Steak Rub

  Finding the perfect rub is a never ending quest – we are always looking for something different to add …

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Recipe: Simple Bistro Tender

  The Bistro Tender is a hard-to-come-by cut of beef. It is the “teres major” muscle and comes from the …

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Recipe: Crab Cake Rémoulade

  Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. While its original purpose was possibly …

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Recipe: Chipotle Mayo Crab Cake Sauce

  The Moody’s pre-made crab cakes are great, but if you want something to spice them up a bit, try …

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Recipe: Filet Mignon

  Filet Mignon is French for “tender fillet” and is arguably the most tender cut of beef. Presented here is …

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