Actually, the leftovers from a recent cholent, our favorite Jewish pot roast. A pot of cholent makes a lot of beans and barley, infused with all the wonderful beef flavors. Not exactly heart-healthy, but unctuous, earthy and very satisfying. I could easily see a poached egg nested in there in place of the parsley. Preparation [...]
A pot roast should be the easiest thing in the world to make. And yet, it so often is not. Take the pot roast of my grandmother Arentz.Grandma Arentz was a large woman who owed a sardonic disposition to a number of hard knocks. She had two favorite haunts when she visited our house outside [...]
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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