You know him as the grillmaster of public television’s “Barbecue University” and author of numerous books from around the globe on the art of cooking meat over hot coals. Apparently Steven Raichlen also cruises the internet, or at least has a permanent Google alert tuned to his name. Because shortly after I published a piece showing how chefs, [...]
A friend invited us to dinner over the holidays in a jubilant mood: She’d scored a huge pork rib roast at Safeway at a ridiculously cheap price. Okay, so it wasn’t a local, pastured pig. It probably came from a horrible factory farm. But we were invited to eat it, not give a critique. Plus [...]
Nothing says meat better than a beef rib roast. In our family, there’s a tradition of serving one of these beasts for an early dinner on Christmas Day along with Yorkshire pudding and the mandatory mashed potatoes. It doesn’t hurt that one of the sisters-in-law works for a meat distributor in Baltimore. Have you checked [...]
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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