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.
Making fermented foods at home is kind of like taking a trust-fall.
There’s something deeply terrifying about leaving some perfectly . . . → Read More: Charcutepalooza: Peperone and Odds-&-Ends Calzones