Pasta with Short Rib Ragù
This morning, after days of midday temperatures that felt more June than November, Savannah finally awoke to clear, crisp air that had an actual a nip in it. Okay, it wasn’t exactly frosty, but it was cool enough to finally feel as if it was really fall—and to make the idea of cooking hearty things like pot roasts, thick stews, chili, and short ribs a welcome thing. Read More