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 [...]
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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