Is there anything finer than tenderly braised beef shanks served over mashed potatoes or polenta on a cold winter day? Cross-Cut Beef Shanks or Beef Osso Bucco are one of our favorite things this...
THE CAVIAR DOG COURTESY OF CHEF HARRISON DOWNING OF HARD TIMES DELI The Caviar Dog We asked for a recipe from our buddy Harrison Downing, and he delivered! The Caviar Dog is going to...
BACON ENDS CARBONARA By Chef Johnny Cass INGREDIENTS: 1 pound of dried pasta (We prefer Bucatini) 1 pack of Home Place Bacon Ends 1 cup of chopped parsley 1 cup of chopped green onions 2...
Thai Style Grilled Pork Shoulder Steak We first met Marcus Jacobs years ago before he opened his first restaurant. He was the guy buying stuff that no one else wanted. Think pig tails, feet, ears...
Roasted Marrow Toast by Chef Lee Mitchell of Alchemy in Memphis, Tennessee. This recipe is coming to you directly from the mind of one of our favorite Memphis chefs. Lee Mitchell has been cooking...
Mom's Pot Roast, My Way by Chef Cole Jeans of Kinfolk Ingredients 2 lbs Home Place Pastures Beef Short Ribs onion powder, Kosher salt, and black pepper, equal parts (5g each) 1/4 c. all-purpose flour...
Pork Belly Yakitori with Mizuame Sauce Chef Brad McCarley This recipe is simple, delicious and something you can utilize all-year-round. We're really excited to learn how to make these and we hope you enjoy!...
Chuck Eye Steak with Tomatoes & Salsa Verde Ingredients 1 Home Place Pastures chuck eye steak 1 shallot, thinly sliced 1 cup cherry tomatoes, cut into quarters 1 bunch parsley, finely chopped 2...
Paneed Pork Reconcile Chef Martha Wiggins Ingredients 2 Center Cut Boneless Pork Chops 2 tbsp Butter 2 Stalks Celery, Sliced Thin 4 Cloves Sliced Garlic 4 tbsp Bacon Fat Or Butter 4 tbsp Flour Cooked...
The Home Place "McGriddle" by John Jordan Proctor We’re all human, and we all make mistakes. For some that means falling behind on projects at work, missing a morning workout or forgetting to call a...
Spare Rib Recipe By Nathan Barfield Hot Stuff New Orleans Nate landed in New Orleans by way of Monroe, Alabama, eventually finding his way to Turkey and the Wolf in the Lower Garden District. When...
RED BEANS AND RICE by Laurie Stirratt New Orleans native, Laurie Stirratt, has resided in Oxford, MS for the better part of 30 years. A long-time participant in the North Mississippi music scene,...