You Never Eat the Same Meal Twice
THE STEWARDS AND CHEFS OF OLD SALT ARE WORKING WITHIN THE BOUNDARIES OF TIME AND PLACE TO PRODUCE TRULY UNIQUE FOOD. HERE, THEY HOPE TO INSPIRE YOU TO MAKE A
Asparagus with Morel Mushroom Sauce
INGREDIENTS 1 lb. fresh morels (if fresh aren’t available, 5 oz. dried morels rehydrated with hot water) 2 cups heavy cream 1 cup dry white wine 1 sweet onion, diced 6 garlic cloves, peeled and
Smoked Sausage with Soured Cabbage
INGREDIENTS 2 lb. kielbasa-style sausage (or fresh bratwurst) 3 lb. (1 large head) purple cabbage, cored and sliced into ¼-inch ribbons 1 large red onion, halved and sliced thinly 1 lb. thick-sliced bacon 1 whole
Steak with Parsley-Garlic Sauce
INGREDIENTS 2 1/2 – 3 lb. grass-fed top sirloin cap. Allow to come to room temperature (1–2 hours) before grilling 2 bunches flat leaf parsley, picked and washed 1 oz. capers 4 anchovy
The devil you know: Trust and the beef business in northern Arizona
As COVID-19 crashed the meatpacking industry in the summer of 2020, many cattle ranchers stuck with animals searched desperately for ways to get their beef to hungry Americans. Meanwhile, hungry
Caryl’s Simple Crowd-Pleaser Brownies
This is my mom Caryl’s brownie recipe, passed on to us daughters. Over the years it’s been fed to visiting folks from near and far. Ranch hands have been greeted
Foraging from the saddle – Garden Fresh Broccoli Salad
This broccoli salad recipe, while not technically foraged, adds a fresh touch of green and sweet crunch to any cookout, at home or on the range.
London comes to Cow Camp – Dutch Oven Baked Beans
Start this slow-cooked side of beans in time to serve with steak or hamburgers fresh off the grill as the sun sets behind the mountains.
Community in Food – Glenn’s Perfect Burger
We don’t always cook in cow camp. Sometimes we gather in the evenings at a little-known campground about 15 minutes from the ranch. There’s not much there: just picnic tables