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Braised Short Ribs of Beef Ingredients: for 6 servings 5 pounds Beef short ribs, boneless As needed Olive Oil 1 each Onion, large dice 3 ribs Celery 2 each Carrots 5 sprigs Fresh thyme 3 sprigs Fresh parsley 1 each Bay leaf To taste Black pepper, fresh milled 1 cup Tomato paste 2 cups Red wine 2 quarts Veal of beef broth Method: 1. SEASON AND SEAR THE SHORT RIBS IN SKILLET USING OLIVE OIL TO CARAMELIZE EVENLY ON ALL SIDES. REMOVE TO AN OVEN PROOF BAKING DISH. 2. CARAMELIZE THE VEGETABLES, THYME, PLACK PEPPER, AND BAY LEAF. 3. ADD THE TOMATO PASTE AND COOK BRIEFLY, DEGLAZE WITH THE RED WINE. 4. ADD ABOUT 2 QUARTS OF VEAL STOCK OR BROTH, BRING TO THE SIMMER. 5. ADD THE BRAISING LIQUID TO THE SHORT RIBS, COVER. 6. PLACE IN OVEN AT 300F FOR APPROX 3 HOURS. 7. MEAT WILL BE FORK TENDER WHEN PROPERLY COOKED. ALLOW TO COOL IN LIQUID. REMOVE HARDENED FAT FROM THE SURFACE WHEN CHILLED. 8. ONCE COOLED, PORTION INTO 5-6 OUNCE SERVINGS AND STORE IN LIQUID UNTIL READY TO HEAT FOR SERVICE. 9. WHEN SERVING, PLACE COVERED IN 350 F OVEN FOR ABOUT 30-40 MINUTES AND LADEL COOKING BROTH OVER THE ENTIRE DISH. 10. ACCOMPANY WITH MASHED POTATOES, POLENTA, OR OTHER CREAMY STARCH. ROASTED ROOT VEGETABLES ARE ALSO A PERFECT ACCOMPANIMENT.

Dr. Stevie-Jay Stapler, a colorectal surgeon for Trinity Health Medical Group, shares some of the risk factors for colon cancer, how we can lower our risk, and what symptoms to look out for.

Five Pepper Chicken & Linguine Pasta Ingredients: for 4-6 servings 4 each Boneless chicken breasts, 4 oz average As needed Brine from Banana Peppers ½ cup Flour 1 each Egg, whisked with 2 tbls. Milk 1 cup Seasoned breadcrumbs 2 fl. Oz. Oil for frying chicken breasts 2 Tbls. Olive oil 2 each Garlic cloves, sliced 1 each Leek, small, diced and rinsed 1 each Bell pepper, red, yellow, green and/or orange, sliced into strips ½ cup Banana pepper rings, sliced ¼ cup Brine from banana peppers 5-6 each Sage leaves, chopped or 1 pinch of dry 1.5 cup Chicken stock 1 cup Heavy crème ½ cup Mascarpone ¼ cup Parmesan cheese, grated To taste Salt and pepper 1 pound Fresh linguine pasta, cooked fresh to order Method: 1. Trim the chicken breasts of excess fat and sinew, flatten as even as possible, 2. Marinate for up to 10 minutes in the brine from the peppers. 3. Shake off the excess and then dust the chicken breasts with flour, then dip evenly into the egg wash then into the breadcrumbs, ensuring they are evenly coated, 4. Heat the oil in a skillet and shallow fry the chicken breasts until golden on both sides, move to 350F oven to ensure they are cooked to 165 F and keep warm. 5. In salted boiling water, be prepared to boil the fresh pasta as you add the garlic to the pan on the next step. 6. Using a large skillet with deep sides, heat the olive oil and sweat the garlic until just golden then add the leeks, cook for 30 seconds. 7. Add the sliced peppers and cook until just tender. 8. Deglaze the pan with the pepper brine and add the fresh sage, allow to reduce, 9. Add the chicken stock, bring to the boil then add the crème and mascarpone, 10. Allow to form a homogenous sauce that you will be slightly thickened by reduction. 11. Add the parmesan cheese and remove from the heat. 12. Mix well and season to taste with salt and pepper. 13. Remove the linguine and add it to the skillet. 14. Add starchy pasta water as needed to thin the sauce and ensure there is enough sauce to coat all of the pasta evenly. 15. Divide the pasta evenly along with the pepper garnishes or place on large platter. 16. Slice the reserved chicken breasts and also divide evenly over the individual bowls or garnish the large platter attractively. 17. Extra chopped parsley, chives or sage along with grated parmesan always is a perfect final garnish to this pasta dish. 18. Mangia.

Nico Gatzaros, the owner of Fishbones and the restaurants executive chef, RJ Scherer, demonstrate how to prepare lamb chops. Fishbones has three locations in Detroit, Southfield and St. Clair Shores. For more visit, fishbonesusa.com.

United We Brunch is a fun event that brings together the best of the best when it comes to brunch in Detroit. The event is happening on Saturday, March 22nd at the Norwood Theatre in New Center. For more visit, mtbrunch.com.