I pretty much knew that my copy of Farms and Foods of Ohio was going to be relatively worthless when I left that state. And sure enough, ever since I moved to Illinois, the book has languished at the... More
All serious eaters know how much I love Robb Walsh's books, so why did it take me so long to discover this seriously delicious chorizo recipe, which I've adapted from Mr. Walsh's brilliant The Tex-Mex Cookbook. As Robb notes in... More
Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I'm a man of tradition. After adding meat grinding and sausage stuffing capabilities to my kitchen, a chicken-apple was the... More
The sausage for this recipe was bought at W-Nassau Meat Market ("Kiska") in Greenpoint, Brooklyn. The pierogi and sauerkraut are from the Green Farms Supermarket, directly across the street, which you can read about on Serious Eats: New York.... More
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. This is a cross between crispy flatbread and... More
This Cajun take on the classic Alsatian choucroute from Donald Link's Real Cajun might have a fancy French name and a lot of ingredients, but it's really nothing more than a variation on the classic combination of hot dogs and... More
In the avian world, it's the boys who must put on a show to attract a mate. But when my boyfriend, the avian biologist, comes over from England to see me, roles are reversed. It's I, the girl, who spreads... More
About every other year, just out of nowhere, I get a sudden urge to make stuffed peppers. This desire took hold over the weekend, and instead of cooking up the usual ground meat and rice mixture, I opted to grill... More
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Photograph from Justin Belcher on Flickr I am... More
Sausage and broccoli rabe seem like an odd pair, but they do really play well together. There's something about the slightly fatty and spicy kick of the Italian sausage interacting with the bitter greens. I've already done a fairly straightforward... More
