Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty schweinshaxe which I made recently. That dish led me to try using it for a batch of cotechino (or zampone), a trotter stuffed with...
"Discard" is a term used by some bakers for excess sourdough. I think it's a terrible name as it reminds me of waste, something no one in the world of food much wants to encourage. Recently I found out that a niece of mine in Switzerland had quit her bakery...
Sottòlio is a method of preserving vegetables in oil, usually bathing them in vinegar as a pickling agent. With a batch of vegetables going south - from peppers to artichokes - I decided it was time to give this method a chance. Simultaneously, I was introduced to a...
I've made pickles in the past, including this variety. My first batch was a bit salty. But I got tired of buying industrially-produced German pickles. They're "okay" but not nearly as satisfying as the homemade pickles I've had...
My workplace gave us employees a phone call a few weeks ago. "Come back to work!" I am now acting as both the morning baker as well as lunch and evening chef, as we are trying to save on bread. Why? We are only at 25-percent capacity using outdoor seating. Though...
Planning for a last minute dinner, we did our meat shopping at Harlem Shambles, a boutique butcher with several locations around New York City. Asking about the different cuts of meat, the butcher talked me into beef cheeks. I owe those butchers a big thanks, as those...
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