This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.
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These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.
Creamy ricotta polenta topped with a springy and flavorful mix of sautéed mushrooms and leeks.