I love this recipe; especially because you can make it up to two days ahead and it only makes it better. Try it with a parmesean polenta. Yum.
Braised Short Ribs Recipe - Tom Colicchio | Food & Wine
ziti chickpeas with sausage and kale
1 week ago
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1 comment:
Hey honey! love your blog, your pate and this recipe. keep writing.
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