Chef Andrea HendrixWhy do I call these cannelloni's "Belgian Style?" There was a traiteur (which is like a take-out deli) in my area in Brussels that made these incredible cannelloni's.
Chef Andrea HendrixThis beef recipe is NOT as hard as it sounds and is a classic and traditional version of Beef Bourguignon - Beef Stew with Red Wine.
Chef Andrea HendrixYou can use chicken legs and or a whole cut up chicken, but I like using thighs because they taste so much better for braising.
Chef Andrea HendrixWhy does anyone buy packaged or canned/jarred sausage gravy? It's so stankin' easy to make and tastes so dang good!