Mangalitsa is a heritage pork originating in Hungary. It's a fat, amazing cut of meat brought here by a New Jersey-based charcuterie called Mosefund. I was introduced to Mangalitsa when Mosefund owner Chris Anderson came as a guest to my...
Chris Struck got my attention the old fashioned way - he posted online. Joking aside, his expertise shows offline as well as on it, working as well blogging as a sommelier. He credits a hybrid French/Southern upbringing in Destin,...
These last few years, my terrines have been selling really well. Last fall and winter, I focused on terrines from game birds, specifically pigeons. After attending the Charcuterie Masters Event, I wanted to do something a bit more artistic, rustic, more chunky! So I...
Sicily's "pane cunzatu" delivers that smooth sense of umami. Rooted in tradition, the flavors capture this area's geography of land and sea, from fish to flour. I took some time to make a Pane Nero, then used it as the canvas for...
For years this has been almost on the top of my most favorite foods, Gỏi cuốn! So with a never ending flu subverting my taste buds, I fought back with a home-made batch of good eats. Here's what I created. And, yes, that flu couldn't stop them from tasting good....
While it's still the season for late winter root vegetable (not even close to time for summer tomatoes), here is what's been stirring in my pot. Old classics that include some fermenting, pickling, baking, food for thought and regeneration from hibernation.
Feel free to follow us on social media for the latest news and more inspiration.