Soup’s On: Potato, Leek & Rainbow Chard

Well here we are, more than half way through National Soup Month and this is only the first soup we’ve posted! Truth to tell, I didn’t even remember January was set aside to honor soup until my SIL sent me a head’s up about it yesterday.(Thanks, Tra!) As yours probably does too, our soup consumption …

Red Wine, a Pot and TIme: Cabernet-Braised Short Ribs

It’s truly amazing what time and low heat can do to hunks of meat on a bone. Not only do they tenderize, but in a slow-cooker they even caramelize fats and flesh, and intensify flavor. For the cook, beyond the initial browning much of the work is out of her hands. She’s free to enjoy …