A Hungry Bear

herb-crusted roast leg of lamb

Friday, October 24, 2008

Lamb is one of those less expensive cuts of meat I’m trying to use more often, and especially since you can throw a roast in the oven and dinner is ready a couple hours later. This one was so easy, and I suppose it’s a technique you could use for almost any roast cut.

salt and pepper crusted rib roast

Friday, October 10, 2008

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With the economic downturn, a lot of little luxuries are being cut, and those businesses trading in little luxuries are figuring out how to adapt. WF has done a great job of this, with all the “real value” campaigns, new $15 family dinners, etc. I also really enjoyed Gourmet’s October issue, where they [...]

pesto pasta and roasted garlic thyme chicken

Monday, September 1, 2008

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I’ve covered these both before (pesto here and here, and chicken here) but just in case you needed to be reminded that these recipes are there for the taking…

is it summer in atlanta or winter in northern italy?

Wednesday, June 18, 2008

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This is what I made for dinner last night: roast beef braised in red wine and artichoke risotto. Makes perfect sense for a 93 degree day in Atlanta…?? Let me explain. Last week I was in Sri Lanka (yes, I sandbag my blog posts sometimes), and although the food was delicious, I [...]

rosemary garlic roast chicken

Thursday, April 17, 2008

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Roasting a whole chicken is a satisfying project. It’s one of the simplest foods, but it takes a little time (about 2 hours overall, half of which is just waiting while the chicken soaks in brine). It definitely tastes better than any whole roast chicken you can buy, and you can use the [...]

roasted pork with leeks

Tuesday, April 15, 2008

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I didn’t grow up eating a lot of pork, and on those rare occasions I remember dry bone-in pork chops grilled with barbeque sauce. Only in the last year or so have I realized that I’ve been missing out. This particular recipe may take 2 hours to cook, but it’s very hands-off. [...]

roasted chicken

Tuesday, March 18, 2008

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I know this is very basic, but it’s so useful to me to have a good technique for roasting chicken that can be used in any dish (like enchiladas, or even just on top of salads) that I figured I’d share… Again, I keep noticing that there are pre-packaged cooked chicken strips, and I’m [...]

hoisin pork roast with rice and sesame broccoli

Wednesday, February 27, 2008

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I’m a little obsessed with my slow cooker (known around my house as the silver bullet, although I’m not sure if I can continue calling it that now that my friend Teddy has pointed out what the term “silver bullet” means around her own establishment…). I just got it 2 months ago, so I’m still [...]