I love fresh herring. My purveyor rarely finds it available, and usually only in 20-pound packages. Last week he produced magic with a 5-pound box. Suddenly a world opened up - what should I do with them? Follow my genetic DNA and pickle them the "traditional"...
Got time for some vampire charcuterie? That's right, folks, we're talking blood sausage, or, if you want me to show off my fancy language skills, "boudin noir," the tasty delicacy that satiates belly and soul. Actually, if only Countess Bathory, Vlad the Impaler, or,...
Created at the height of the depression in California, Rocky Road has come to mind watching the past year of news. Between the GOP-tax plan, Russian scheming in America's election, and a president who often seems unhinged, this desert seems a way to "fahget abbout it"...
Sunrise Flour Mills sells pricey but great heritage grain flours. They are also a small company going through the typical growing pains of building a digital presence. For example, their fantastic products are not always helped by a website that needs work. But their...
Under pressure to prepare the meal for a last-minute work-based dinner party, I prepared a torchon of foie gras that everyone seemed to love. I saved some to enjoy the next day. But then I had a craving for latkes. My mental palate was imagining warm potatoes, liver,...
I'm pushing myself to eat more legumes because they are great food for health, as well as for the cold of winter. I have been using them in soups and stews, using two sources for the beans; Rancho Gordo and Gustiamo's Umbrian Cache. So far I have made soups featuring...
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