Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch’s below, Two kinds of corn were used. One came from a farmer’s market. The other came from a native Iroquois source, which gave it a beautiful shade of brown and nuanced flavor.
Feel free to follow us on social media for the latest news and more inspiration.
Back in 2014 I wrote about my first puntarelle, a Union Square find that I sliced, curled in ice water and dressed...
Cut, Paste, Bake: Learning Filove from a Baker Who Wouldn't Give Me an Interview The first time I asked Roberta...
A $60 Loaf, a Gifted Bag of Idaho Rye, and the Austrian Bread that should be more common September 2026...
0 Comments