O.M.G. Beef Short Ribs with Root Mash ‘n Gravy

  NOT even playing with the “OMG” part of this recipe. I mean once & a while friends we have to eat something that makes us feel indulgent & even a bit guilty BUT OH SO SATISFYING that we don’t care! That said, this IS that good … but it’s not that bad! Capisce?? (Said…

Cast-Iron Ratatouille

The history of ratatouille has it’s origins in France  (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden.  It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the…

Soy-Lime Grilled Flank Steak

I LOVE grilled steak. Generally speaking we will pick a rib eye (bone-in if they have it) for traditional steak dinner. That said, I choose flank (or skirt)  just as often because it is so diverse & flavorful! This one recipe marinates only about 1-4 hours. You could marinate it over night, but I would…