I will always be conflicted about what I eat and the way it got to my table. I don't care how kind or gentle or peaceful it may be. I once knew an amazing artisanal pork producer who genuinely love...
I have both, and while I used to make stock in my Dutch oven, I don't anymore; I use a high-sided traditional stockpot. The reason: the height and depth of a traditional stockpot concentrates the ...
I'm sorry. That is quite possibly the most ridiculous looking thing I've ever seen. I've had spectacular results roasting chicken in a vintage cast iron pan filmed with just a little bit of oil, th...
We've gotten into the habit of going to a local market that sells local eggs that come from a farm located a mile or two from the market itself. We pay around $5-$6 for a dozen, and once we got ove...
Not entirely sure why this poses such a problem. Here's my foolproof method--works every time, and is transferable to duck eggs (but not quail, for obvious reasons): Fill a medium sauce pan 3/4 wit...
Enough, to this point, has been far, far too much.
That's how we got into this predicament.
Enough is two cars when you only need one; two televisions when you only need one; t...
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KREPLACH! That's exactly what my grandmother made with leftover trimmings from brisket.
I will always be conflicted about what I eat and the way it got to my table. I don't care how kind or gentle or peaceful it may be. I once knew an amazing artisanal pork producer who genuinely love...
Nice Martin!
I have both, and while I used to make stock in my Dutch oven, I don't anymore; I use a high-sided traditional stockpot. The reason: the height and depth of a traditional stockpot concentrates the ...
It might be good if you have the urge to catapult your bird across the room.
I'm sorry. That is quite possibly the most ridiculous looking thing I've ever seen. I've had spectacular results roasting chicken in a vintage cast iron pan filmed with just a little bit of oil, th...
She should have blow-torched something other than Letterman's cake.
Make sure the pan is hot--very hot--before adding fat. I have no problems with my stainless steel All Clad (or Paderno, or Sitram). Good luck.
It's a charlotte mold--you can find them at any good quality kitchen supply store.
I can smell that durian from here!
Love it, thanks to Andrea Nguyen!
We've gotten into the habit of going to a local market that sells local eggs that come from a farm located a mile or two from the market itself. We pay around $5-$6 for a dozen, and once we got ove...
None. I live in Newtown CT, and we have nothing so far.
Thin with care, but then eat up!!!! Far better than $15/lb microgreens that have been dragged from one side of the country to the other.
Go to Trattoria Quattro Leoni in Oltrarno...... I'm jealous!!!!
Not entirely sure why this poses such a problem. Here's my foolproof method--works every time, and is transferable to duck eggs (but not quail, for obvious reasons): Fill a medium sauce pan 3/4 wit...
An absolute MUST read is Katherine Whiteside's fabulous THE WAY WE GARDEN NOW!
Enough, to this point, has been far, far too much. That's how we got into this predicament. Enough is two cars when you only need one; two televisions when you only need one; t...
James' recipes are spectacular!
Absolutely gorgeous. I'm so jealous!