Articles written by
Emily Farris is a food and lifestyle writer in Kansas City, Missouri (where she has three very happy backyard chickens). She’s written for Bon Appétit, Food & Wine, Epicurious, Food52, and many other publications.
Sustainable Meat at Every Meal
In this article, we explore what makes meat sustainable and how you can be a more conscious consumer of meat (with cheese!)
Ribeye Steak with Gorgonzola Butter
Grilled ribeye steaks topped with flavorful Gorgonzola cheese compound butter make for a delicious dinner. After grilling the steaks and topping with butter, be sure to rest the meat. This allows the steaks to retain their juices and the butter to melt beautifully onto the steaks.
Leftover Steak Salad with Fresh Cheese
Steak salad makes for a hearty lunch and is a waste-free option for leftover cooked steak.
Spicy Ground Beef Breakfast Casserole
This easy, cheesy breakfast casserole takes a little stovetop preparation, but it’s a great way to serve a hungry crowd in the morning (or the afternoon for brunch). Leftovers also reheat well; simply cover with foil and cook at 350ºF for 20 to 25 minutes until warm throughout.
Stuffed Meatballs
Mozzarella-stuffed meatballs make a great appetizer, snack, or spaghetti topping with red sauce.
Tri-Tip Steak Sandwich
Texture-wise, tri-tip is one of the best steaks you can get. Add homemade aioli and lots of provolone, and you’ve got the perfect lunch.
