My grandmother has a 149-year old piece of cheese. This, and other tales of culinary heirlooms and the agrarian utopias they evoke, at least for the Stark household.
... Read MoreMy husband is a connoisseur of sandwiches. He loves wraps with veggies, baloney and cheese with his secret mustard-hummus tang sauce, clubs, melts and subs of all variety. But his favorite is the Italian sub, which he calls “the holy grail of sandwiches.” Unfortunately for him, we now live in New Jersey. Despite the state’s [...]... Read More
Anyone who reads my blog is probably aware that I have an unholy obsession with preserving foods, and that in 17 days I will undergo a life-changing operation, a double-mastectomy with reconstruction done on my healthy breasts. I’ve always cooked, and frankly eaten (hello, new 20-lb gut), to deal with stress, but lately, perhaps because [...]... Read More
The idea of magic, of alchemy, of starting with one substance and transforming it into a completely different substance has fascinated me since I was a little girl, and I couldn’t help but think of that as my husband and I used a mysterious solution to transform brisket into corned beef a few weeks ago. [...]... Read More
Last weekend, we decided to make pâté with a friend of ours, figuring that he wouldn’t be scooged out by the procedure, since he’s french and would therefore understand the desired result, even if we failed to achieve it. Our idea had been to make the pâté — what our cookbook charmingly calls “The Cinderella [...]... Read More
Some couples “practice” for children by getting a dog; my husband and I are evidently “practicing” with charcuterie (tr. “cooked flesh”), the art of making sausage, bacon, terrines, and cured meats. Like preparing for a child, charcuterie requires: a manual — an authoritative cookbook instead of a parenting tome items that the uninitiated would never [...]... Read More
I am in love with a cocktail. My husband and I have recently gotten inventive with our mixology, whipping up a tasty Orgeat syrup from scratch and daring to mix various liquors from our cabinet with mixed results. Equal parts of brandy, gin, and Frangelico do not a delicious concotion make. But on Saturday night, [...]... Read More
Six star chefs offer their takes on holiday meals, from Latin to Italian, with dishes that are sure to please tradition and your guests.... Read More
Chefs Sunny Anderson and Ming Tsai offer tips on how to use up those pesky Turkey Day leftovers.... Read More
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