As posted recently, I bought myself a Umaidry kit, a tool to bring professional charcuterie to anyone’s kitchen. While my wife complained about the high price, her face broke out in smiles at the delicious results, a bouquet of finely cured meat.
October Puntarelle
Back in 2014 I wrote about my first puntarelle, a Union Square find that I sliced, curled in ice water and dressed...
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