When I was a kid living on the West Side of Buffalo, NY, there was a poultry shop right next to my elementary school. When Mom picked out a chicken for dinner, it was still cackling. And when Mom cooked that bird, it had a real down home flavor with…
I love cassoulet but it normally takes hours (sometimes days) to make. Not this one. Many substitutions are possible including making this an all-sausage cassoulet. It’s also a good way to use up leftover lamb, goose, duck, or roast pork from Sunday dinner, though the French (nor I) would ever…
Caviar Gifts How to Buy, Serve and Enjoy Caviar Caviar Down on the Farm Eating caviar is a special event. So do it up right. First, know how much to buy. Caviar is sold by the ounce or in grams. An ounce of caviar is just over 28 grams, which…
How to Buy, Serve and Enjoy Caviar Caviar Down on the Farm The Big Splurge Almost any kind of caviar is a luxury for most people, but then Bentleys and Cadillacs are both considered luxury cars. Here’s what you can look forward to if your startup just went public. While…
This recipe is part of a Southern Christmas Dinner. It is adapted from Frank Stitt’s Southern Table (Artisan). Ideally, the beans (navy, cannellini or other white beans) should be cooked from scratch. But canned beans could be substituted if good quality. Try to find younger, more tender collard greens with thinner stalks. Once…
The South, from Virginia to Texas, Kentucky to the Gulf of Mexico, has culinary traditions as deeply rooted as any other part of the country. And that includes holiday dishes. Some holiday foods were hard to get or expensive—like a piece of citrus put in a Christmas stocking—that historically would…