Such a pleasure to go on Rachael Ray and share this recipe from Modern Freezer Meals! Watch the video and then make the full recipe below!

TV, Ali's Recipes, Cookbook, BlogAli RosenJanuary 17, 2023beef, broccoli, Modern Freezer Meals, Rachael Ray, soy sauce, lemon, ParmesanComment

The Secret to Making Beef Tartare at Home

There are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?

Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.

Blog, Chefs, Cooking, Food, Interview, Recipe, Restaurants, VideoAli RosenNovember 12, 2019beef, steak, tartare, Denver, Colorado, recipe, appetizer, meatComment

Rocco DiSpirito's Pasta Sauce Will Knock Your Socks Off

You might know Rocco DiSpirito from television or as healthy cookbook author. But the chef also remains passionate about the cuisine he first became known for - Italian - and so he stopped by recently to show us his take on a classic recipe, Paccheri alla Genovese. The sauce is a meat sauce but that designation is a misnomer - its power comes from the giant pile of onions that are encouraged to cook down over hours. This sauce is as easy as could be because it mostly just takes time to sit and cook. So if you are in need of something warming for the cold weather, this recipe is it.

Chefs, Cooking, Food, Recipe, Video, Blog, TVAli RosenNovember 5, 2019recipe, video, winter, pasta, Italian, beef, onions, low and slowComment

Marinated Short Ribs

I love all the techniques that let a food sit passively and improve itself - pickling, brining and marinating all tend to make things better in my book. Why do more work when you can just let the liquid do it for you? Short ribs are particularly great for this, and Cote seems to have it down to a science.