Do you know a butcher? Chances are, the answer is “no.” True butchery has become a lost art, and many people have no idea how an animal gets from the pasture to their plate. In The Gourmet Butcher’s Guide to Meat, master butcher Cole Ward aims to revive this traditional culinary art that is an […]Read More..
It’s been a remarkable week for supporters of marijuana legalization. Topping the list of reasons is Pres. Barack Obama’s statement in The New Yorker that he doesn’t think marijuana is more dangerous than alcohol. No fooling. As in marijuana is safer than alcohol. I think we’ve heard that phrase somewhere … hmm … where could […]Read More..
Beat winter’s chill with this warm and hearty pot roast recipe from Shannon Hayes’ book Long Way on a Little: An Earth Lover’s Companion for Enjoying Meats, Pinching Pennies, and Living Deliciously. The simple secret to this recipe is a good sear, followed by time in the slow cooker with very little liquid, resulting in […]Read More..
With sugaring season almost upon us, many folks are already setting their eyes on a nearby stand of maple trees and getting ready to set taps, run lines, and collect sap.If you only have a couple of trees nearby — say in your backyard — author Mike Farrell (The Sugarmaker’s Companion) has some simple advice […]Read More..
The following is an excerpt from Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm by Didi Emmons. It has been adapted for the Web. Growing sprouts is one of the simplest things you can do to breathe life into the deprivations of winter. As an urbanite who doesn’t have much space or […]Read More..
This is an old-fashioned gingerbread-like quick bread—the name means “spice bread” — that is a holiday favorite among bread bakers. I’ve sold it, given it away as gifts, and eaten it at Christmastime for years. The main leavener is baking soda, which creates carbon dioxide when it comes into contact with the acidic honey. Unlike […]Read More..