This dish is my little way of protesting an opinion piece that appeared in the New York Times recently suggesting that eating free-range pork poses a significant health risk compared to swine raised in factory farms — and as an aside mentioned how foolish it is to eat pork that is cooked below the incineration
It is a good thing that growing a cardoon is a low-maintenance endeavor. For months I have watched them sprouting like fountains in my garden, and with only fleeting thoughts I’ve pondered how to eat them. You see, cardoons require some work to prepare: You need to trim the spines, peel the fibers and boil
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in the world they got the beef that pretty red color. And what in hell was with the “corned” part? Years later, when I began to make my own sausages and salami, I occasionally came across
I’m from New Jersey, and much of what I learned about how to interact with others I learned from my stepfather Frank. Frank’s main rule was, “always have favors you can collect on, and don’t be afraid to do other people favors.” I do something for you, you return the favor — scratching each other’s
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots. I’m talking about my time as a line cook in a restaurant called The Horn of Africa in Madison, Wisconsin. This was my first restaurant job. I started as a dishwasher. I was in Madison
Yes, of course I watched the Super Bowl! Haven’t missed one since the mid-1970s, and I must say that this was an excellent game, even if I didn’t care about the teams themselves (I am still in afterglow from the Giants’ win last year). And for me, the Super Bowl isn’t complete without yummy fried
I do a lot of comfort food with big, flavorful, stew-y things loaded with tomatoes and herbs and some sort of meat. In this case the meat is pheasant, and what better dish than pheasant cacciatore? Hunter’s style. The French call it chasseur, the Spanish cazadores, the Italians cacciatore. This dish in its variations exists in