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Getting 6 Meals out of $5 – Italian Style Roasted Pork Shoulder with Salsa...
One of the tastiest and cheapest things I can buy in my grocery store is a bone-in pork shoulder. When I saw that they were on sale for 79 cents (YES, that’s right) a pound, I figured I’d pick one up....
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Asturian Oxtail (Rabo de Buey Asturiano) – Remaking A Delicious Spanish Meal
If you are a regular reader of our blog, perhaps you remember this post on my husband’s near-death by gluttony as he ate his way through a giant Asturian meal – fabada. While I had to listen to his...
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Chicken Gravy & Fennel and Potato Dauphinoise (A Gratin): The Cure for...
Jeffrey Steingarten famously declares in It Must Have Been Something I Ate that every time he is bored, he roasts a chicken. Calculating that he gets bored approximately once a week, this translates...
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Veal Liver: An Inspired Choice
A month or so ago we bought a package of veal liver at our local grocery store telling ourselves that we going to cook them, but not really having any idea how. We’ve made veal kidneys before without...
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Make Friends With Your Butcher: Herb and Lavender-Stuffed Standing Pork Loin...
I feel kinda cheesy. I admit it, I feel cool about using a butcher. I understand this is lame and that butchers have been around for ages, but, truthfully, in the recent year, we’ve really gotten to...
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Suet: Putting the “Eye” in Dumpl-i-ngs
File this one under “utter fabrications told to you by older sibling and believed for too long”. I must have been very young when my sister (15 months my senior) informed me that I should be wary of...
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Top Five of the Month Contest – March: Fresh Herbs
The contest has ended for this month. Come on back next month for a new “Top 5″! Check out Top 5 Herbs winner here. Spring hasn’t exactly sprung yet here in Brooklyn. The trees are still bare and are...
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Shiver me Gizzards! Salade de Gésiers
Do you ever wish you had a secret power? I don’t mean like some stupid superhero who can fly, make it rain, or look great in a unitard. I mean like a gerbil’s ability to store tasty bits in its cheeks...
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Portuguese Soup with Chouriço Oil: The Next Big Thing
Right before it was yesterday’s news and tossed on the cultural junk pile as passé, everything was the next big thing. Devotees of Anthony Bourdain will know that as of two weeks ago, Croatian cuisine...
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Pincho Moruno: Hidden Waters Reveal Miraculous Pork Belly Kebabs
St. George, the patron saint of England, whose plucky, dragon-slaying derring-do is taken as emblematic of the English spirit, far from being a native of the British Isles, or for that matter, far...
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Meat Meets Med: Duck with Burned Orange Confit
On our first afternoon in Buenos Aires, as we lazily wandered the Palermo district, stupefied by an overnight flight and a filling lunch featuring our first Argentine steak and an immoderate milanesa...
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