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As time goes by, and as more and more meals come out of the 2 GM kitchen, I find that sous vide has…
The texture and taste of these short ribs rival medium rare ribeye. The secret is to sous-vide the short ribs at 139 degrees…
Late summer dinner: 3-in-1 sampler dishes with grilled lamb chops, curried potatoes and chick peas over Basmati rice, and garden salad.
It’s been awhile since I did a post about one of my favorite veal dishes, osso buco. A couple of days ago,…
This post has been sitting in edit mode for about a week; I’ve been waiting to see if Bon Appétit would use it…
My son, Alex, was home from school for the weekend, and he brought his friend Eli with him. They’re varsity lacrosse players with…
For all you carnivores and tequila drinkers out there (I hope there are a lot of you), here’s a sure fire Valentine’s Day…
It’s always a thrill to have someone new at our table. Last night we had the pleasure of Vanessa Wauchope’s sparkling company. Vanessa…
I know I promised a second veal post, but life at 2gourmaniacs has been somewhat frantic lately (much to our chagrin, we’ve discovered…
If you’ve spent any time perusing our blog, especially the recipe and the food pix pages, you might notice a distinct shortage of…