In her “Master Cook” column in the February 2007 issue of Food & Wine, Paula Wolfert calls this last step in a recipe for Provencal pork stew the “garnish.” I have no idea why the editors decided to place this label on what essentially is the separate sauteeing of mushrooms, which are then added to [...]
Say hello to a Berkshire pig, one of many heritage breeds people are seeking out for that old-fashioned fattiness and flavor that is typically missing from the average supermarket pork. In case you’ve been asleep for the last 35 years, pork has become a commodity product, raised literally cheek-by-jowl on huge, stinking factory farms and [...]
No, this is not a picture of an earthenware bong, but rather a daubieres, which is French for a strange, pot-bellied cooking vessel with a narrow top primarily used for cooking certain stews known in the Provencal lingo as daubes. That would make this one of several items that I did not possess for this [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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