The microwave "defrost" button typically serves as Tom's magic one-step "braising" method. Fortunately, Chef Paul shows the correct way by featuring braised lamb in cabernet franc with currants and dried plums and braised osso buco with bacon. He even makes spaetzle on the side.
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a Quick Easy Way to BBQ Tasty Hamburgers with Worcestershire Sauce
How To:
Cook an entire lamb over an open flame in a fire pit
HowTo:
Eat a Human
How To:
Get grilling ribs tips from Bobby Flay
News:
Hunt and saute squirrel with Mom
How To:
Make Asian style Mongolian beef
How To:
Cook BBQ ribs with a dry rub
How To:
Make a Jamaican goat curry
How To:
Roast a pig Hawaiian style
How To:
Make Pakistani style keema (beef)
Um, Yum? HowTo:
Cook Testicles
How To:
Cook beef kidney with garlic and onion
How To:
Cook a ribeye steak in 1 minute with Gordon Ramsay
How To:
Make Filipino chicaron bituka (fried intestine)
How To:
Tenderize skirt steak
How To:
Choose the best frozen burgers for a Father's Day BBQ
How To:
Make easy meatballs with egg and bread crumbs
How To:
Make a Pakistani-style beef burger
How To:
Heat hot dogs in a thermos for a quick on the go meal
How To:
Make a spicy Indian pork vindaloo curry
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