Jennifer McLagan
Jennifer McLagan has presented at the Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival Master Class Series and the Epicurean Classic in Michigan. Her writing has appeared in Fine Cooking, Food & Drink, The Country Grapevine and The Niagara Grapevine. She is the author of Bones, which won the James Beard award for Best Single Subject Cookbook; Fat, which won the James Beard award for Best Single Subject Cookbook and was named Cookbook of the Year by the Beard Foundation; and Odd Bits.
Recipes and Stories by Jennifer McLagan
Caramelized Oranges
A simple and delicious dessert, it is much more interesting when the caramel has a bitter edge.Pork Chops in Coffee Black Currant Sauce
Coffee’s bitterness is a perfect foil for a pork chop with a good layer of fat.Beer Jelly
This beer jelly isn’t dessert; it’s distinctively savory, and that’s what makes it interesting.Confit of Gizzards
IngredientsBeer-Glazed Beef Ribs
Perfect for the grill, beef ribs are more readily available in summer - when the demand for boneless steaks increases. I actually prefer them to a steak, because there's a bit of meat and all that bone to chew on. They are sold in racks or cut into individual ribs; ask your butcher for meaty ones. This is serious finger food. Grill them rare or medium-rare, but don't go past that.