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Thumbnail image for How to Make Smoked Beef Brisket

How to Make Smoked Beef Brisket

by Malcolm Bedell July 11, 2012

To put it into the simplest possible terms: Smoking beef brisket is nothing like making pulled pork. Making pulled pork is a perfect first project for the amateur slow-and-low outdoor chef; it’s incredibly forgiving, can be cooked at almost any speed and at any temperature, and it will turn out well. Not so with beef [...]

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Thumbnail image for Beef Stew with Chipotle, Bleu Cheese and Green Onions

Beef Stew with Chipotle, Bleu Cheese and Green Onions

by Jillian Bedell March 27, 2012

March will make you crazy, if you let it. Here in Maine, like much of the country, we experienced delicious if unusual high temperatures last week. It felt like Spring was upon us. We stripped off our heavy sweaters and hats and gloves and scarves and parkas and boots and wool socks and let our bare [...]

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Thumbnail image for Faux Pho

Faux Pho

by Malcolm Bedell December 16, 2011

I first started trying to be funny on the internet in 1996. My first two websites were, in order, a multi-page, five-navigation-levels-deep, exhaustively researched homage to the glory days of the 8-bit Nintendo Entertainment System, called “NintendoSlut,” which mostly consisted of MIDI sound files of the tinny theme songs from my favorite old games, and [...]

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Thumbnail image for Bresca

Bresca

by Malcolm Bedell December 9, 2011

Occasionally, we’ll find ourselves at a near total loss for words. Oh, sure; I can generate 500 words detailing my opinion on the merits of patting buffalo wings dry before deep-frying, as opposed to breading them or smoking them. That kind of writing comes easily. But sometimes, every so often, a meal will come along [...]

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Thumbnail image for Classics: Creamed Chipped Beef on Toast

Classics: Creamed Chipped Beef on Toast

by Malcolm Bedell December 7, 2011

Look, these are tough economic times. Not every lunch can be the aged hangar steak at Five Fifty-Five, and not every dinner can be the spit-roasted pork loin with a crisp Cold River gin martini seated at the bar at Fore Street. Sometimes, the cable bill is 45 days past due, payday is still 10 [...]

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Thumbnail image for Classics: Yankee Pot Roast

Classics: Yankee Pot Roast

by Malcolm Bedell September 26, 2011

Learning how to make pot roast is one of the more satisfying culinary endeavors you can undertake. There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and, whether through slowly smoking or in this case, through braising, turning them into the moistest, most flavorful, most tender roasts ever to fall apart under [...]

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Thumbnail image for Shredded Beef and Chorizo Tinga Tostadas

Shredded Beef and Chorizo Tinga Tostadas

by Malcolm Bedell March 28, 2011

In central Mexico (specifically Puebla), shredded beef or chicken tinga can be found filling the tacos, tostadas, and tortas in almost every street cart. It’s the go-to filling for enchiladas and burritos, as well, offering an intense smoked chipotle flavor to stewed beef. While chipotle seems to be a pretty hip ingredient right now, it’s [...]

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Thumbnail image for Classics: Beef Stroganoff

Classics: Beef Stroganoff

by Malcolm Bedell February 3, 2011

For today’s post in our “Classics” series, we decided to give classic beef stroganoff a bit of an upgrade. While there’s certainly a warm, fuzzy spot in my heart for the classic recipe, made with plenty of canned condensed cream of mushroom soup, a gallon of sour cream, and a mountain of warm, buttery egg [...]

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Thumbnail image for America! Presents: Taco Bell Beefy Crunch Burrito

America! Presents: Taco Bell Beefy Crunch Burrito

by Malcolm Bedell January 25, 2011

A few weeks ago, I received a request on Facebook from an old friend to sample and review something new, something that Taco Bell was calling a “Beefy Crunch Burrito.” “Have you seen the Beefy Crunch Burrito, man,” he asked, “I’m probably not going to try one, but I’d sure like it if you would.” [...]

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Thumbnail image for Classics: American Chop Suey

Classics: American Chop Suey

by Malcolm Bedell January 21, 2011

Everyone who lives west of Massachusetts thinks they know what this dish is, when I try to describe it. “Oh,” someone from Florida will say, “We eat that, too. It’s called Chili Mac.” Or someone from Arizona will say, “That’s easy to make; that’s Cheeseburger Macaroni.” No… no, it’s not. American Chop Suey is a [...]

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