I find that the flavors of the greens we normally eat raw, like Boston lettuce, become so much more intense when cooked. Continue...
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A cartoon in my fish store lists lobster prices according to size. The highest per-pound price goes to the 1 1/2-pound lobsters, and the lowest to the 40-pounders. “Can you imagine a 40-pound lobster?” I asked my 'monger. “Ha!” Continue...
Blueberry buckle. Mmmmm. For those of us who grew up eating this summery New England dessert, the name alone generates Pavlovian drooling. Continue...
A favorite salumi that we always keep on hand is soppressata, a boldly spiced dry-cured meat. When making our own, we usually use crushed red pepper, clove, allspice, and ground ginger. Continue...
Timothy Childs, founder and chief chocolate officer of TCHO Chocolate in San Francisco, recently stopped by the SAVEUR test kitchen to introduce us to his flavorful eating chocolates, made from beans sourced from various farms across the globe so that they’ll attain particular flavor profiles. Continue...
I often pry open a can of sardines to add a flavorful boost to salads, sandwiches, and even sauces, and according to the Washington Post, my choice is not only delicious but sustainable too. Continue...
It’s summertime in upstate New York. To us, that means it’s pig roastin' season. Get yourself some rebar and some cement blocks, and follow the directions for a pig roast like the one that the Three Guys from Miami carefully designed for their Cuban Christmas party. (Warm weather at Christmas? Lucky guys.) Continue...
What do you do when you want to eat ethically miles from the nearest Whole Foods? You buy a couple of pigs and raise them on your own, which is what Mike and Elsa Bebit did five years ago in Corinth, Vermont. Continue...
David Lebovitz explores new frontiers in baking.
Source:
David Lebovitz
Hard times mean culinary luxuries like lobster are at their best prices in years.
Source:
New York Times
