Sausage, fennel, and mushroom cooked in a cast iron skillet. Based on a recipe from America’s Test Kitchen.
Alton Brown’s recipe, but only one pound of lamb, and sliced leeks instead of onions.
Sam cooks with big flavors. Cooking is about flavor and fun.
Based on Sam’s Tomahawk Ribeye Wellington, I chose a regular prime ribeye from Costco and made my own Beef Wellington.
A couple of pasta dishes
From the New York Times, https://cooking.nytimes.com/recipes/1020903-apple-pie-circus-style