BLT with Fresh Mozzarella and Skhug
James Beard, dubbed the “Dean of American Cookery” by the New York Times in 1954, was a pioneer in the American food industry. Beard had
James Beard, dubbed the “Dean of American Cookery” by the New York Times in 1954, was a pioneer in the American food industry. Beard had
Burgers are one of the most beloved foods here in the South. Whether you’re grilling them on July 4th, or frying them on the stove
Serving as the Executive Chef for Edible Nashville, there’s no one better to showcase a perfectly cooked pan steak than Chef Skylar Bush. Using grass
Ingredients 1-1.5 lbs. Tennessee Grass Fed beef stew meat, cut into 1 inch pieces 1/4 cup all-purpose flour 3/4 tsp. salt 1/2 tsp. ground black
Ingredients 3 lbs. Tennessee Grass Fed boneless chuck roast, cut into 1-inch pieces 1/2 cup whiskey 1/4 cup plus 2 tbsp. cider vinegar 6 oz.
Ingredients 3 lbs. Tennessee Grass Fed boneless chuck roast, cut into 1/2-inch pieces 2 cans (15-1/2 ounces each) black beans, rinsed, drained 1 can (15-1/2
Ingredients 2-1/2 pounds beef Tennessee Grass Fed stew meat, cut into 1 to 1-1/2-inch pieces 3 tbsp. all-purpose flour 2 tsp. ground cumin 1 tsp.
Ingredients 1.5-2 lbs. Tennessee Grass Fed flank steak 1 cup mushrooms, finely diced 1/2 cup onion, finely diced 1/2 cup Parmesan cheese, grated 2 slices
Ingredients 2-1/2 lbs. Tennessee Grass Fed boneless chuck roast 2 cups onions, chopped 1 can (14-1/2 oz.) diced tomatoes with green peppers and onions, undrained
Ingredients 1-1/2 to 2 lbs. Tennessee Grass Fed boneless chuck roast, cut into 1-inch pieces 2 tbsp. all-purpose flour 1 tbsp. vegetable oil 1 medium
Ingredients 3 lbs. Tennessee Grass Fed boneless chuck roast, cut into 1-inch pieces 1 medium onion, cut into quarters 3 cloves garlic, peeled 3/4 cup
Total Recipe Time: LOW 5-7 hours Makes 6 servings INSTRUCTIONS Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart
Total Recipe Time: LOW 6 to 8 hours Makes 6 to 8 servings INSTRUCTIONS Press dressing mix evenly onto all surfaces of beef pot roast.
Total Recipe Time: LOW 5 to 6 hours Makes 6 servings INSTRUCTIONS Cover beans with water in large bowl. Cover and soak overnight in refrigerator.
Total Recipe Time: LOW 6 to 8 hours Makes 4 to 6 servings INSTRUCTIONS Place beef, tomatoes and olives in 3-1/2 to 5-1/2-quart slow cooker.
Total Recipe Time: LOW 6 to 8 hours Makes 6 to 8 servings INSTRUCTIONS Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in
Total Recipe Time: LOW 6 to 8 hours Makes 6 to 8 servings INSTRUCTIONS Prepare pot roast vegetables: cut potatoes in half (or into quarters
INSTRUCTIONS Rinse the dried chiles, open and remove the seeds and stems, and soak in a bowl of hot water. Add olive oil, minced onion,
INSTRUCTIONS Preheat oven to 385°. Combine all ingredients in a large mixing bowl or the bowl of your stand mixer. Beat ingredients well for 8
INSTRUCTIONS Mix all ingredients well, the best tool for this is your well washed hands. Form meatballs and place on a greased glass baking dish. I