Content about Paul Bertolli
August 27, 2010
Our solution for what to do with too many tomatoes
There isn't much argument that summertime is the peak season for cooking. It never gets easier than in August: the produce is top-notch, everywhere, and cheap. Locavores are finally settling down and enjoying themselves instead of passing judgement on the rest of us for buying zucchini out of season. You can make dinner by cutting up tomatoes and fresh mozzarella and calling it a masterpiece. My CSA vegetable delivery is overflowing...
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February 8, 2008
Make your bacon at home.
The bacon most of us know it is made from pork belly, but there are also variations made from other cuts, notably the cheeks and jowl, which makes guanciale--a porkier tasting, fattier cut that's a staple in properly-made Spaghetti alla Carbonara and Bucatinia alla Amatraciana. Hog jowls are difficult to find, though, especially because a butcher would probably need to order an entire head in order to get them for you--and unless you'...
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All content copyright Nick Kindelsperger and Blake Royer.
