Here is a classic beef recipe updated to use venison. Make sure to carefully trim the fat and silverskin from the venison and brine the meat to insure tenderness. This is a family favorite recipe adapted by Jenna Strickland, a Cornell dietetic intern working with us this semester. This recipe is super filling with tender […]
If you were lucky last season or this fall and got a turkey or two, chances are, you might have saved them for Thanksgiving. We asked our friend Jeremiah Doughty from From Field to Plate to write up a couple of Thanksgiving recipes that we’d be proud to hang our hat on, and he’s certainly […]
Beef negimaki is a popular Japanese-American dish, created by the Manhattan restaurant Nippon in 1963. When New York Times food critic Craig Claiborner suggested that the restaurant add a beef dish to cater to the American palate, owner Nobuyoshi Kuaoka created negimaki. “Negi” means onion and “maki” means roll in Japanese. Raw fish was […]
