Stuffed porpoise stomachs and blood custard for the rich, pickled carrots for the poor, and ale for all. Europeans in the Middle Ages ate some weird freaking stuff.
Connie Miller/AP Share Brasato al Barolo, or beef braised in Barolo ... though any decent dry red wine works. Short ribs start out tough but are well-marbled; slow, gentle braising renders them ...
Heidi Lawrence’s daughter was 14 when she began dabbing—heating and inhaling the fumes from powerful globs of marijuana extract. By 15, the girl couldn’t resist the quick, intense highs and ...
Does anything impress quite the way braised short ribs ... the Beef Wellington recipe. Apple cider adds a subtle sweetness to a classic brisket, and after letting it braise low and slow, it ...