Recipes A Wintery Short Rib Braise

I’m always thrilled to find something that’s so satisfying and nourishing, it becomes a new addition to the lineup of household favorites. That’s a rare occasion. But I think we have a winner, folks. This is a braise made up of beef short ribs, mushrooms and the hearty winter greens of your choice. There’s a little fuss involved in browning the short ribs before they head into the oven for a slow-cook, but it’s worth it for the rich flavor and falling-off-the-bone tenderness.

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Recipes The Trouble with Truffles

“Ye, the first parents of the human race, whose gourmandise is mentioned in history, you who ruined yourself for an apple, what would you not have done for a truffled turkey?” — Jean Antheleme Brillat-Savarin, The Physiology of Taste Unless you live near the forest and keep a trained pig, black truffles are a luxury item. An ounce is of those things you really can’t justify purchasing. There’s always something else that’s more practical, more important… A bill.

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Q. Why did the mushroom go to the party?

A. He was a fungi (get it? fun… guy…) HA! mmm… mushrooms. Autumn always brings my mind around to the fungus among us. I spent childhood autumns trailing my father’s wild mushroom hunts (Pops was all about the oyster mushrooms) and later took a morel-finding course with the friendly folks at the Minnesota Mycological Society. (They charmingly boast they’ve been “Bringing People and Mushrooms Together for Over 100 Years,” aw!) While unveiling the secrets of morel hunting, the MMS preached the “safe six” — those edible ‘shrooms most beginners can easily find and safely ID (read Stan Tekiela’s Start Mushrooming for more info).

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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