I find myself constructing these winter meals in my head days in advance. Where will the calories come from? I ask myself. What can I do that doesn’t repeat what I did last week? Which of my two farmer’s market options to employ? Obviously, I have too much time on my hands. But soon after […]
Don’t get me wrong. I am all behind locally produced foods. In fact, in a perfect world, I think all foods would be grown within walking distance–more or less–of where they’re consumed. That would mean a huge shift in the way affluent Americans approach agriculture and food production. Maybe we wouldn’t eat so much meat. […]
Tags:dark days challenge·pork·stew
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 […]
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