We are thrilled to be participating in Charcutepalooza , an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?) are making and writing about bacon, pancetta, and other delicious variations this fine month of February—and throughout the year, will be embarking on ever-cooler projects like brining, and smo...
Easter dinner has always been a giant-baked-ham affair for me. Glazed with a sticky concoction loaded to its saturation point with brown sugar and splashed with bourbon, studded with cloves, and baked until warm and tender--ah, it's hard to beat.
Living here in a country full of pork , I figured reproducing this wouldn't be too hard to pull off. But two problems presented themselves:...
It came in tin foil, a particularly unfancy receptacle for what was inside. Our waiter, who had just dropped off plates of sea bass carpaccio and a veal meatloaf stuffed into chicken neck (including the head), put the foil on a plate and began unceremoniously unfolding its crinkled, crimped top. It opened in a steamy, meaty rush, and none of us could do much but stare. As Hamid, our hos...
I (Blake) turned 24 yesterday and, in celebration, my girlfriend thought up and orchestrated a gorgeous meal of French provincial food. From the surf to the turf, we ate, drank, and otherwise acted like shameless hedonists. Since I'm groggy and barely awake this morning, and don't much feel like working very hard, I'll just put up some pictures and perhaps post the recipes some other time...
Back in the days of heroicism and yore, legends and lore, shish kebab was invented. In between bouts of maiden-rescuing, treasure-finding, and windmill-attacking, the roaming horseman of the world's countryside decided that they hadn't done enough for mankind. One evening, as the stars shone brightly and the last few vagabonds were settling lazily against rocks for a pipe and a night's slee...