FOOD & FLAVORS

Charcuterie tray

When executed properly, a charcuterie board can be every bit as interesting, delicious and memorable as any entrée your kitchen can churn out. For centuries, the practice of making preserved meats (typically pork) that have been salted, cooked, smoked and dried, has been equal parts artistry and taste. When complemented with breads, cheeses and an assortment of other accompaniments, the results could be otherworldly.

New York strip roast is my favorite 'special occasion' cut of beef. It would earn applause at any table on its own, but pair it with a sweet cherry and chipotle glaze and you have the makings of an unforgettable feast! It's sweet ... there's heat ... and it's SIMPLE to prepare (though it looks like a million bucks!).
Strip Roas

In the quest (both personal and professional) to find new recipes, I've met some truly sensational blogger friends who know how to make the most amazing beef dishes — in the oven, on the stove, sizzling on the grill and in a slow cooker. Their photos are gorgeous, their recipes spectacular, and the food? You be the judge. I'm positive you'll be pleased!

BEEF 101

Cornstarch for crust

Cornstarch! That’s right. That flavorless powder is going to perform some serious roast magic. See, when you mix it in with the rest of your seasonings, it’s going to create a powerful layer of adhesion, because it helps wick moisture away from the surface of the roast. So without changing the flavor, it’s going to help those delicious seasoning bits stick to each slice of roast, and not crumble away.
What size roast do you need to feed all the folks at your feast?

Christmas dinner is just around the corner ... or maybe you're planning a New Year's celebration. The only thing left to do is head to the grocery store to purchase ingredients. You've made your list and checked it twice, but there's still a looming question in your mind: "How do I know which beef roast to buy — and how much do I need?!"
Sauces for Beef

It's roasting season! While chestnuts over an open fire sound delightful, I prefer something with a little more substance ... like a tenderloin roast with horseradish cream sauce. A beef roast by itself is a beautiful thing, but there's nothing wrong with gettin' a little saucy — enhance the flavors and the presentation of your main dish!
Beef Appetizers

'Tis the season to talk turkey, but I'd rather talk appetizers — specifically, beef appetizers. Most of us will be served the bird on Thanksgiving, but there are no rules (I checked!) that say you can't enjoy a little steak, too. After all, it's a day to be thankful. I'm betting the pilgrims would have loved to add a slice of sizzling beef to their list of blessings!