Article: October, 2018

Savory Soulmates: Beef and Mushrooms

To quote classic Sinatra: “You can’t have one. No, you can’t have one without the other.”

As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.

From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon—beef and mushrooms share that type of affinity.

Beef Bourguignon with Mushrooms, Onions and Fresh Herbs

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Create the Ultimate Tailgating Menu

Now that fall is here and football season is in full swing, it’s time for tailgating. We’ve compiled the ultimate tailgating menu to help your tailgate go off without a hitch.

There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable. Check out these recipes, fire up your portable grill, and get pumped for the big game!

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Recipe: West Indian Chili Con Carne

At the time of the publication of the Lobels’ cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple’s favorite recipes.

Since October is National Chili Month, we wanted to share this tasty, time-tested recipe.

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