If you buy a beef share, the short ribs you end up with are likely from the plate where the meat is more sparse, the bone thicker and the fat prevalent. Open a package of short ribs from your butcher, and you’ll often find a mixture of more and less meaty short ribs. What to do?
By far, my most favorite part of running the Lostine Tavern is talking with, learning from and purchasing foods from the array of local producers here in the Wallowas. How do we make agriculture sustainable for them?
Two recent cookbooks have expanded my everyday food world. Strangely, their approach is one of the simplest in my entire cookbook collection.
How planning a meal is a lot like getting dressed. From the first post in this new Cook Like A Local series, I got some great comments via Facebook. This … Read More
During another spring of fish aplenty, I offer 5 ways to cook a steelhead. For the second time in a year, I gutted and filleted some steelhead at my kitchen … Read More