Recipe
Preserving Peppers
Consider, for a moment,ย the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…
Recipe
Consider, for a moment,ย the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…
Foraging
Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient…
Recipe
Some people spend their money on gadgets, rare wines, drugs or Craftsman tools. I spend mine on mushrooms. And after…
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…