Enjoy our delicious USDA Organic Chicken Wings in this spicy sweet Korean sauce. Ingredients • 2½ lbs chicken wings• 2½ teaspoons baking powder • ¼ cup brown sugar • ¼ cup rice wine vinegar • 3 tablespoons gochujang • 2 tablespoons ketchup • 2 tablespoons soy sauce • 2 cloves garlic, smashed • 1” piece ginger, peeled • ½ teaspoon sesame seeds, to garnish (optional) Prep Wings:• Pat chicken wings dry with paper towels. • Combine wings with baking powder, a couple pinches of kosher salt and black pepper. Toss to coat evenly. Chill Wings:• Place wings in single layer on ..read more

If you’ve got a little time, braising is the best way to bring out meat’s flavor and tenderness. Similar to using a crockpot – but quicker and generally yielding more intense flavor – braising entails cooking gently in a covered pot over relatively low heat. This slow process tenderizes the meat and distributes the flavor to everything in the pot, including vegetables. There are a ton of great recipes out there, but here are a few tips to help you with the perfect braise, no matter what your recipe calls for: • Braising works great with tender beef cuts such as a chuck roast and sho ..read more

If you're looking for a simple-to-make but easy-to-enjoy holiday feast, look no further than our carve-and-serve roasts. They come pre-seasoned in a convenient cooking bag, so all you have to is pop it in the oven, then take it out, carve and serve. But don't take our word for it...see for yourself! ? SHOP HOLIDAY ROASTS ..read more

Watch Brava's video on how to achieve the perfect NY Strip Steak in the Brava Steps: 1. Thaw steak in refrigerator. Make sure to cook your steak while it’s fully thawed but still cold Cold proteins help Brava’s light technology achieve the perfect sear 2. Pat Steak dry with a paper towel Any moisture impedes the sear 3. Measure thickness of steak with the Brava TempSensor Rastelli’s NY Strip Steaks tend to be about 1.3inches thick Measure at thickest side 4. Season liberally with salt We recommend finishing with pepper after cooking There is no need to add extra oils during the cooki ..read more

If your grill has spent the winter hibernating, give it a little love and care before breaking it out for the spring and summer months ahead. A little spring cleaning will go a long way to optimizing your BBQ game.  Check Gas Grills for Leaks Frozen temps can cause gas lines to cracks, so before turning that propane grill on, check the tubing for leaks. Put a little soapy water along the length of the tubing and then open the valve on the tank. If the soap bubbles start growing in size, you've got a small leak, which means it's best to replace the tubing before using. Scrub the Gra ..read more

Tenderloin. As it's name suggests, this decadent cut is the most tender on the animal. It's primarily known as a cut of beef and most famous for yielding Filet Mignon. But it's pork counterpart is equally tender and delicious and if you're not familiar with it, you're missing out. Cut from the muscle that runs from the hip to the shoulder, the pork tenderloin is a long, super-lean cut. It's quick and easy to cook and incredibly versatile. It can be roast whole, grilled, sliced into medallions or slow-cooked to shred into long tender strips.  If you're mouth's watering already and you ..read more

There's nothing better on a cold winter night than a warm bowl of chili. With this recipe, I go back to my Philly-area roots, swapping traditional cheddar or jack cheese for sharp provolone. The secret is melting the provolone cheese into the chili before serving, giving you all of the meaty, cheesy goodness of a Philly cheesesteak in a bowl. To make it authentic Philly-style, garnish with long hot peppers for an extra kick! INGREDIENTS • 3 tbsp chili powder • 3 (14-15 oz) cans kidney beans • 1 medium onion, diced • 3 (14 -15 oz) can diced tomatoes • 1 tsp black pepper • 2 lbs g ..read more

Got a hankering for steak but rain ruining your grilling plans? Everyone loves a great steak on the grill, but there's no reason you can't bring it indoors when you need to. Take a look at our tips for cooking a great steak indoors. STOVETOPDespite its connection to the grill, the traditional method for cooking steak – perfected in fine steakhouses across the country – is on a blazing hot pan on the stove. If you have a good cast iron pan, use it. If not, any heavy-bottomed pan will do. 1) Rub your steak with a little oil and season generously with salt and pepper. (Rubbing the oil ..read more

Those beautiful white flecks of throughout our beef? That’s marbling - intramuscular fat that breaks down while cooking and infuses the meat with unreal flavor. That’s why we call it “Butcher Candy”. But not all fat is created equal. Commercial cattle feedlots practice a force-feeding technique that prioritizes quick fat growth and compromises the animal's welfare. This quick-developing fat is also missing a critical component – flavor. Apperaring as long white strands, this fat doesn't hurt to help keep meat moist, but it doesn't add any discernible flavor.  In contrast, our Black A ..read more

Looking for a meal that's quick, easy and healthy? Fajitas are the perfect option for a midweek meal. In fifteen minutes, you'll have a crowd-pleasing feast for your whole family. You can swap in different protein or add in new veggies to mix it up each time you serve. Here's our recipe for Fajitas in Fifteen: • 1 lbs Beef, Pork, or Chicken Fajita Strips or Daring Plant-Based Chicken • 1 large white or yellow onion, sliced • 1-2 red, yellow, or green bell peppers, sliced lengthwise • Olive Oil (enough to coat protein) • Juice from 1/2 lime • 1  tbsp Chili Powder • 2 ts ..read more