I love stuffed cabbage with tomato sauce and sauerkraut. It's a Hungarian take on this dish, and its lovely flavor has stayed with me since eating it as a child at a favorite family restaurant. Recently I decided to make it at home, this time using fermented...
Craving merguez sausage for sometime now, and mindful of ever avoiding waste, I used a butchering opportunity at work to put together of a batch of these Morroccan treats. Not having casing, they ended up looking a bit like burgers. I used the fatty meat between lamb...
This recent MemoriaI day weekend, I returned to Montreal to visit my friend Michele Forgione at his restaurant Osteria Venti. He serves Italian food at its simplest; no fussy garnishes or spiraling towers. Taste is the key to the regional food here. Michele and I met...
The other day in a market, I heard a woman ask a grocer to have the tops from some radishes taken off.I couldn't help remarking to her, "you can saute them." When buying beets at my local market, I always keep the tops. Theyr'e meant to be eaten!...
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