Charcuterie
How to Make Venison Ham
I present to you: mocetta. It was my first-ever dry-cured ham, and it does not come from a pig. This…
Charcuterie
I present to you: mocetta. It was my first-ever dry-cured ham, and it does not come from a pig. This…
Recipe
I’ve made a lot of escabeche in my time, and read scores of recipes from all over the world. This…
Charcuterie
Coppa di testa. In France it is Fromage de tete. In England, it’s called brawn. All decent enough names; but…
Recipe
May is a wonderful month. Flowers are everywhere, fishing is getting into gear and the summer garden is laden with…
How-To (DIY stuff)
Why bother making homemade paprika? Fair question. After all, the Spanish and Hungarians are better at it than we ever…
Recipe
This dish is my little way of protesting an opinion piece that appeared in the New York Times recently suggesting…
Recipe
Cardoons are slowly becoming more common in markets here in the United States, which is great. Because I’ve been growing…
Recipe
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches.ย As a child I always wondered how in…
Charcuterie
If you want a blood sausage recipe that’s approachable, this is the one. It is a Portuguese blood sausage that…
Recipe
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
Recipe
I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots.…
Ducks and Geese
Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this…