meat / lamb

Stout lends depth and creaminess to this chile-stoked braise. Excellent paired with polenta.

meat / beef

Collagen-rich beef cheeks are an ideal cut for braising, becoming extravagantly tender. This recipe counters the richness with earthy mushrooms, turnips and touch of honey.

meat / rabbit

We braise our Spanish rabbit with some of Spain’s classic flavors: orange, smoked paprika, saffron & sherry.

Sweet & savory braised red cabbage accompanies rack of lamb dusted with bright, tart sumac.

Pomegranate & Chile-Glazed Duck Breasts

Celery root puree luxuriously cushions sauteed duck breasts finished in a red wine & pomegranate juice pan sauce.

Tender & rich tasting, these definitely are not your average meatballs. Serve with your favorite pasta.

Honey, orange juice, Aleppo pepper & white balsamic vinegar join forces in a rib sauce that’s anything but ordinary.