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.

read more
Recipes Cassou-lazy: A Cassoulet for Working People

In some book somewhere, Julia Child has a fantastic quote about cassoulet. I can’t locate it at the moment, but it’s something about cassoulet being a food ideally suited for a lumberjack. In Manitoba. In January. In the readily indexed Larousse Gastronomique, we find that cassoulet is “A dish, originally from Languedoc, which consists of haricot (navy) beans cooked in a stewpot with pork rinds and seasonings.” Simple as that.

read more

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.

Know More

Social