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Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. So this is it. The end of a year of meat. A lot of pig parts have passed through my . . . → Read More: Charcutepalooza: The Meat Party So Nadria’s been on a vegan kick lately. I’m always game for a challenge, so we’ve been experimenting with lots of animal-product-free recipes. (Discoveries: 1. Soy cheese is pretty terrible. 2. Soy cream cheese is actually pretty tasty. 3. Vegan butter is the most horrible abomination ever created by mankind.) During this . . . → Read More: Vegan Cupcakes?! A confession: I did not take the picture above. But I did make the dish. (My far-crappier photo is below.) I’ve now reached the level of blog-notoriety where I get free stuff! And so far, the best cookbook I’ve received is a copy of A Southerly Course: Recipes & . . . → Read More: Martha Hall Foose’s Peanut Chicken Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. Brining is powerful. It turns cheap, tough cuts of meat into juicy deliciousness (it’s also . . . → Read More: Charcutepalooza: Homemade Corned Beef Sandwiches (Read about The Thomas Keller Challenge project here. And don’t miss my Thomas Keller vs. Frank Stitt Challenge guest post on Wade on Birmingham.) Persillade. Sounds great, doesn’t it? So fancy, and elegant, and…French. Well, persillade is nothing more than parsley and garlic chopped together—it’s most often paired . . . → Read More: The Thomas Keller Challenge: Cod en Persillade |
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