Few people cook with lamb on a regular basis, and I really think it’s a shame. It’s almost unheard of to confine lambs, which means that the vast majority of them eat a natural diet of grasses. The meat and … Continue reading
There are a million ways to make a mole sauce, but the common thread running through all authentic mole recipes is that they are somewhat labor-intensive. This is my most streamlined mole sauce, coming in at about one hour (anything … Continue reading
I’ve never really been a potato person. In fact, I’ve always considered the potato’s popularity a direct result of its ability to get something else delicious into one’s mouth (cream, butter, vinegary ketchup). I do, however, think that potatoes are … Continue reading
I had been craving mussels all week and I finally picked some up on my way home last night. I hadn’t given much thought to how I would prepare them, but I knew I had bacon, butter, beer, and some … Continue reading
I’m so relieved that pâté has come back into culinary fashion. I sincerely hope that its resurgence signals the end of the low-fat era (which, if you haven’t been paying attention, hasn’t exactly led to a slimmed-down society). I moved … Continue reading
I have been trying my darnedest to lay off of sugar this new year, and so far I’ve done pretty well. Over the last few weeks I’ve been scheming about how to cut loose come Valentine’s Day. As is typical … Continue reading
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