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	Succulent Braised Oxtails with Celery and Onion by Smokinhotchef A delicious and amazingly tender dish of oxtails can be prepared with a little time, love and tenderness. The oxtail becomes extremely flavorful since there's a large bone nestled in every cut. This dish is especially perfect for those cool winter days as well as rainy ones when you yearn for the smell of long cooked meats to…	1 vote 1 review 2 comments 3437 views
	Venison, Great Hunter Style by Gyula Sziraczky Well, this is something that you need to try at least once...and make sure that you have a really good bottle of Zin or Pinot...and of course have your friends invited! This recipe is originally published by Bela Liscsinszky, the Chef of the Golden Dragon Inn in Szentendre, Hungary. This is a modified version of it...	1 vote 1 comment 6898 views
	Lone Star Pork & Cabbage by Tracy Morris We didn't eat a lot of pork in my house growing up. I grew up thinking that beyond ham and bacon, pork was something that Yankees eat. And yes, we did use that term. Still do in certain parts. I was a little crazy about folks from the northeast as a young woman. I get along peculiarly well with people who hail from The City (as those…	1 vote 2679 views
	Pennette with Butternut Squash Purée and Sorrento Walnuts by Frank Fariello This easy and delicious recipe by Neapolitan chef Inghemarck Guida highlights the unique taste of Sorrento walnuts. Of course, if you can't get Sorrento walnuts, this dish will work with 'regular' walnuts--just make sure they are still fresh and flavorful. The original recipe calls for 'zucca' which is Italian for pumpkin. But…	7 votes 1 review 3852 views
	Shredded Beef by Patrick Travis This is a braised shredded beef that makes a great sandwich or use it for a tex-mex taco salad.	1 vote 3269 views

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