recipes from Adrienne Asher
These meatballs freeze well, and are great for both sandwiches and spaghetti. This is an easy recipe to double for a crowd.
Spaghetti and Meatballs
Serves 6
MEATBALLS
1 cup (about 3 ounces) panko bread crumbs
3/4 cup buttermilk (or 1/2 cup of plain yogurt thinned with 1/4 cup milk)
3/4 teaspoon powdered gelatin, dissolved in 1-1/2 tablespoons cold water… Read more
This was one of my favorite childhood meals: meatloaf, mashed potatoes, and green beans. And afterwords? A chocolate chip cookie.
Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland. Meatloaf needs fat in order to not crumble and fall apart, which is why ground pork is added. The mix doesn’t … Read more
I was first introduced to oven-baked bacon via America’s Test Kitchen. What a revelation! Cooking bacon in the oven has several advantages. First, an oven gives you a larger margin of error (a couple of minutes) than a skillet when it comes to timing. Second, the oven cooks the bacon strips more consistently; when part of the bacon is done, … Read more
It’s that time of the year again and I’m making Corned Beef for St. Patrick’s Day. This version, originally from Alton Brown, keeps the carbs under control, and I highly recommend serving it with Cauliflower Colcannon!
WARNING: This is “from scratch” corned beef, meaning you’ll be starting this 10 days before you want to eat it. If you want a … Read more
Adapted from a recipe from Melissa Clark’s “Dinner in an Instant”, this version keeps the carbs low, but the flavor is still 100% 🙂
Port-Braised Short Ribs
Yield: 4 servings // 732 calories, 45g fat, 59g protein, 6g net carbs
4 pounds bone-in beef short ribs
Rub—
—4 bay leaves, torn into tiny pieces
—2 teaspoons sea salt
—1 teaspoon … Read more