Last Fall I found myself completely won over by the succulent charms and satisfaction of home-braised pork belly. That was the season I worked on testing recipes for the chapter, Fresh Bacon: The Glories of Braised Pork Belly, in Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen.
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Savory Wild Mushroom and Green Garlic Custards a la din din
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Presenting “The Spice Trade” – a New monthly feature at Ohio Authority
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Hot off the Grill: Grilled Plantains with Salty Cheese and Guava Paste from Steven Raichlen’s latest, Planet Barbecue
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Messin’ up the Kitchen With…Jessica Jerome
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Duck Fat Roasted Potatoes
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Monthly Archives: September 2009
At Last: A Deli Turkey Worthy Of Your Finest Sandwich
September 18, 2009 – 3:10 pm
Open faced sandwich of country sourdough from On The Rise Artisan Breads, homemade mayo with Calabrian chili, baby romaine, heirloom tomato, avocado, Fra’ Mani roasted turkey galantine.
I happily worked again as a representative for Fra’ Mani’s Handcrafted Salumi at the annual EuroUSA Food Show. This year brought the unveiling of their first non-pork product, roasted [...]
