Charcuterie

Italian Wild Boar Liver Sausages

This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…

Italian

How to Cook Fava Beans

Fava beans are my labor’s love. I am inordinately fond of the chubby legumes, which signal to me that high…

Italian

The Lonzino is Cured!

I have been getting a lot of requests for my lonzino recipe, and I thought I would celebrate this happy…

Charcuterie

Lonzino, Air Cured Pork Loin

Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised…

Recipe

Winter Minestrone, Supermarkets and Brillat-Savarin

It is cold today in Northern California, or at least as cold as November gets here. It’s cloudy, too, which…