Repertoire | The Dinner Party

Rules for success, including porchetta

25th Oct 2011

Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle . We're helping their readers learn a few recipes, and they're teaching us a few things about doing it in style.

To say you’re an accomplished person is putting it lightly. That time you summited Kilimanjaro during a snow storm. The month you took a vow of silen...

Making Andouille at Home

Saving andouille from the supermarket.

22nd Aug 2011

This didn't start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight . All I could find at the grocery store was a product that claimed to be the right stuff, but had all the character of cheap bologna and about as much spice as, well, cheap bologna. I was angry.


Lamb Pancetta | Charcutepalooza February Challenge

Plus, a Killer Recipe To Use It In

15th Feb 2011


We are thrilled to be participating in Charcutepalooza , an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?) are making and writing about bacon, pancetta, and other delicious variations this fine month of February—and throughout the year, will be embarking on ever-cooler projects like brining, and smo...

Smoking Success: Homemade Allen and Sons Barbecue

How to make chopped (not pulled) pork

14th Dec 2010

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Just add sauce...

Does anyone have the recipe for Allen and Son's barbecue sauce, because I'll lay down a sizable chunk of change to get my hands on it. It's one my favorite barbecue restaurants in the country , and it's almost all down to that tangy, vineger based sauce. It doesn't coat the meat like a thick Kansas City-style sauce, but seems to disappear into the meat, making each bite...

Pork Larb and the Search for Toasted Rice Powder

A Thai salad meaty and acidic, packed with cilantro and mint, served with crisp cabbage

2nd Jul 2010

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The only time in the past two years that my wife and I have ordered takeout was this New Years, when, after cleaning up our place from our annual carnitas feast and trying to kick a massive hangover, we basically camped out in the living room on a trundle bed and ate Thai food in our pajamas. Surely, this is why takeout was invented. The idea of doing anything but drinking loads of water and w...

Thai Salads for the Summer

The Thai salad is bracingly good, a dish to banish all memory of bad takeout

22nd Jun 2010

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Joe said we should meet for dinner at Thai Aree . You may all remember Joe for his helpful advice on J. P. Graziano's , but I still wasn't sure whether I trusted him completely. l rattled off a few alternatives, slyly attempting to change his mind, but he insisted. "The food is wonderful and the prices are great too." Fine, whatever. I didn't really have the courage to admit that I did...

Serious Eats Roundup: Pork Chops, Brandade, and Breakfast Sausage

21st Jun 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column


Slow Cooked Salmon with Ginger and Scallion
This simple salmon dish is cooked in a low oven so the flesh stays moist and succulent.

Thick-Cut Pork Chops with Apples and Onion
The classic dish of pork chops and applesauce is spruced up h...

Better Homemade Biscuits and Gravy

It's my opinion that the secret to great biscuits and gravy is that there is no secret

19th May 2010

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I know that biscuits and gravy together don't make sense. It's meat, thickened with flour and milk, ladled atop a starchy biscuit. There is no balance, no acid, and no spice. Compared to the dynamic Szechuan food I've been making lately, it can seem safe and boring. But that's not how I think of it. Perhaps it's something that needs to be injected to your blood as a child, because I have a fon...

A Guide to Bacon Styles, and How to Make Proper British Rashers

Everyone loves bacon, but it's not always the same thing.

21st Apr 2010

back bacon vs American bacon
British Bacon vs American bacon

If you've been reading the site lately, you may have been following Nick on his rather strange quest to recreate a full English breakfast from scratch (his first project was the British banger sausage ). Why, I don't know. But when Nick proposed that I take over the homemade bacon portion of the project, I leapt at the opportunity to contribute. Homema...

The Creation of Will''s Special

The brief, wondrous history of a Chicago sandwich.

14th Apr 2010

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A few weeks ago, a mad group of seven men took part in the great Chicago Italian Sub Tour of 2010 . We visited six places, ate way more than we should have, and came away with the pretty definite conclusion that J.P. Graziano served the best Italian sub of the day. They used the best bread, and paid the most attention to each individual element of the sandwich. Oddly though, mixed in w...

Homemade British Bangers and the Search for Rusk

How to make better bangers

30th Mar 2010

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As I was digging into making my own British bangers for my Full English Breakfast challenge , I kept stumbling onto the same sad story which may or may not be complete bullshit: During the early 20th century thanks to two World Wars, meat was scarce in England and pork sausages were padded with some grains and extra liquid to help stretch the meat reserves. When cooked, these padded sausa...

Idea Lab: Full English Breakfast from Scratch

Can you replicate the best English breakfast at home?

16th Mar 2010


To eat well in England you should have breakfast three times a day.
- W. Somerset Maugham

I survived my half a year in England on a diet of boiled potatoes, canned peas, Heinz beans, and 99p egg and cress sandwiches I purchased from a convenient store. The dollar was nearly worthless next to the mighty pound at that time, and I hoarded what little cash I could for bus passes and the od...

The Best Italian Sub in Chicago: A Tour of Six Delis

Which Italian deli in Chicago makes the best subs?

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We assembled at 11 a.m., seven hungry men, at J. P. Graziano's. This unadorned storefront in the restaurant supply district of Chicago's West Loop seemed like an odd place to begin a journey to find the best Italian sub in Chicago. The shop's exterior had no tell-tale signals that it made sandwiches--just a sign stating their business as wholesale importers. The interior contained no vine...

Chez Panisse Cassoulet

A tastier and quicker version of the classic.

4th Mar 2010

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I'm tired of people lying about cassoulet. Every recipe I've ever read calls it a "peasant dish," and the fact is, cassoulet is really, really expensive to make. You need duck confit, which, if you don't buy pre-made, costs you either in the form of overpriced duck fat or the need to buy a whole duck to render it yourself. Then, you need fancy sausage, preferably the garlicky "Toulouse" vari...

Serious Eats Roundup: Fried Chicken, Chicken-Fried, and Some Famous Quinoa

18th Jan 2010
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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

Quick meals to your table five days a week.

Chicken-Fried Rice
From Mark Bittman, "a vibrant and clean fried rice recipe, that's blessedly free of hijinks."

Pork Chops with Vermouth-Braised Fennel
Juicy pork over a bed of caramelized fennel: most people would pay good money for a m...

There Will be Blood. Sausages.

7th Jan 2010

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Last year I fell in love with blood sausage.  Maybe that sounds strange.  So let me explain.

In Estonia, around Christmastime, they begin to fill up the meat counters, black and smooth. Just piles of them.  When Christmas comes, everyone roasts pork and potatoes, makes sauerkraut, and serves them with blood sausages.  And it wasn't until I had them as apart of this ritual that I began to...

Red-Braised Pork Belly, and a Sichuan Cooking Primer

Where to start your Sichuan obsession.

11th Dec 2009

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For awhile now, I've been looking for a way into Chinese cooking. The whole business of it feels impenetrable. Strange flavors, ingredients, and cooking techniques, and no ability to rely on what I've already learned about Western cooking and improvise. Then there's the problem that you can't accurately call anything "Chinese cooking," because China is made up of provinces with different recip...

The Maxwell Street Market, Chicago

We take a walk around the legendary market.

22nd Sep 2009

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Nick and I arrived at the Maxwell Street Market to a line of colorful tents stretching out into the distance along Desplaines Street longer than we could see: men playing blues on the sidewalk, piles of tchotkes and used power tools, used DVDs, discount bras and panties, and endless stands full of tube socks. In fact, it wasn't immediately clear what we were doing there. If it weren't for th...

Pork Rillettes

The best kind of wedding appetizers.

7th Sep 2009

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A pure expression of the pig: nothing extraneous, nothing wasted.  Pork, salt, and a little bit of time: that's all you need to make rillettes.  It was a beautiful idea which had led me to the kitchen, where I had 25 pounds of pork (a ball of lard, huge hunks of shoulder, and a bag of spare ribs larger than a medium-sized dog) and where I realized I was in over my head.

C onfiture de coch...

Chiles Rellenos

This Mexican classic deserves a little love.

31st Aug 2009

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Around hour five, I became terribly exhausted from what felt like continuous marathon of chopping, sautéing, blending, grinding, broiling, stuffing, whisking, dipping, and frying. It was the most complex and curious chile relleno I'd ever laid eyes on and the flavor nearly bawled me over. Every bite revealed layers of flavor, from the salsa, pork stuffing, to the batter. Nothing was an aft...

An Update, Part 2

3rd Aug 2009


Though Blake announced his move to Chicago about a month ago, and even updated folks about his recent rental in Bucktown, I can personally vouch that he is not here. Believe me, if he were just down the block I'd be pestering him to take more pictures of his food. I know he spent months in an apartment that didn't have a stove , but come on! I have been absolutely trouncing him thi...

North Carolina Barbecue: A Tale of Vinegar, Hush Puppies, and the Whole Hog

My first trip through North Carolina.

28th Jul 2009

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After the fifth barbecue stop in North Carolina my brother-in-law and I were delirious. We stumbled out of the door of the last joint, nearly tripping over ourselves like a couple of drunk freshman.  I called my wife but when I attempted to speak the right words wouldn’t come out.  Sure my belly was full of pork, but it was something about the addition of coleslaw, hush puppies, and glass...

Wisconsin-Style Bratwurst

The ultimate guide to the Midwest's finest encased meat.

18th Jun 2009

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My little adventure with bratwurst reached its pinnacle after a tortuous three hour process of grinding, mixing, stuffing, poaching, and charcoal grilling.  What I faced, fortunately, looked a lot like the bratwurst of my wildest fantasies.  It was perfectly plump, gushing with juice, and absolutely haunted by charcoal smoke.  I stuffed that sausage into a huge roll and piled it high wi...

Memphis Barbecue

Nick's tour of the South's barbecue capital.

27th May 2009

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Memphis has insanely good ribs, some so mouthwatering and juicy that they make most of the barbecue I've ever eaten fall of their bones in shame.  The rub is better, the smoke more lingering, and the sauce more lip-smacklingly suited to the cause.  What cause?  Sublime barbecue.  I wanted to see how good it could be.  Which isn't to say that everything went perfectly or that every bite le...

In Honor of Honey 1 Barbecue: Barbecue Ribs

How to make Grand World Champion ribs.

16th Apr 2009

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I returned home from a weekend in Ohio to to find that a fire had struck Honey 1 Barbecue .  The building was still intact, but the smoking aquarium where they cook all their meat had been destroyed.  According to owner, it might take a few months to get back in order if smoker is salvageable and the insurance company gives up the money quickly.  It could take much longer.

I found the n...

Easter Dinner and My Mysteriously Cheap Lamb Chops

Cooking Easter dinner with no oven.

14th Apr 2009

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Easter dinner has always been a giant-baked-ham affair for me.  Glazed with a sticky concoction loaded to its saturation point with brown sugar and splashed with bourbon, studded with cloves, and baked until warm and tender--ah, it's hard to beat.

Living here in a country full of pork , I figured reproducing this wouldn't be too hard to pull off.  But two problems presented themselves:...

Why Do You Eat Free-Range Pork?

Does it have anything to do with hunting?

13th Apr 2009
Illustration credit:

On Thursday the New York Times published an op-ed piece written by a Texas historian named James E. McWilliams called "Free-Range Trichinosis," which argues that the public's perception of free-range pork has been misguided.   On the contrary to our idyllic view of healthy, happy animals, the "free-range option can pose a heightened health threat to consumers."  Citing a study which claime...

Top that Pie: Fresh Italian Sausage

Make the perfect topping for your pizza.

23rd Feb 2009


For the sausage novices, nothing could be quite so easy as this recipe from Michael Ruhlman's Charcuterie.  Because I was using it straight away I had no need to stuff it into casing only break them free a moment a latter.  I essentially just mixed everything together, ground it on the small die of my meat grinder, and cooked it.  It was about as time consuming as cutting up a bunch of vege...

Authentic Carnitas and Three Pounds of Lard

Lard is the secret to this Mexican classic.

5th Jan 2009

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By the time I fished the three pounds of pork hunks from the lard and stacked them on the cutting board,far more guests had arrived than I had originally planned.  It was a New Year's Eve party, but I thought dinner would just be an intimate gathering of 5 or so, and then we'd meet up with more friends later in the night.  But apparently my calls for meeting up later meant that they should c...

"Saucisson" of Pork Tenderloin

A baby step towards making salami.

30th Nov 2008


It's similar in appearance and texture, and has that unmistakable salty tang of cured meat.  I'm surprised it never occurred to me before, but the idea is simple.  Pork tenderloin, which is already in a convenient salami-like shape perfect for slicing, makes a perfect dry-curing project.

There is already one traditional cured meat called Lonzino , Italian, which is made not from the ten...

Ragù alla Bolognese

Because fresh pasta deserves a sauce this good.

20th Nov 2008


Once I figured out how to make fresh pasta , I waited all of 12 hours before I set out to create my own Ragù alla Bolognese.  It was a goal of mine ever since watching an episode of Heston Blumenthal's TV series In Search of Perfection .  The premise of the show is for the acclaimed chef to reexamine some stodgy British classics by going back to the roots of the original dish.  His f...

The Markets of Tartu, Estonia

20th Oct 2008


I've moved to Tartu, Estonia with Elin, where she is doing research, and I'm now neck-deep in a deeply confusing language which has no prepositions, word for "he" or "she", no future tense, and three different Os -- o, õ, and ö (ask me to pronounce them in succession: it sounds like I'm trying to lift a piano).  And of course, I'm learning to cook in this new place.  Good food is frighteni...

Fresh Mexican Chorizo

How to make the staple Mexican sausage.

18th Sep 2008

The recipe comes from Diana Kennedy's "From My Mexican Kitchen".  This particular version comes from the Michoacán region.  She does give direction on how to stuff the mixture into casings, but I bailed out early.  Some day.

As first sausage making experiences go, I'd have to say this was pretty remarkable.  I got about 2 pounds of fresh sausage and spent about $12 dollars.  Half of it is fro...

Apple City Barbecue''s Smoked Pulled Pork

Make pulled pork at home.

5th Aug 2008

Apple City Barbecue Pulled Pork Sandwiches

Day 1


  • 1 pork butt (4-6 pounds), preferably with the bone-in

Prick the pork butt all over with a fork.

Magic Dust: AKA the Rub


  • 1/2 cup paprika
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic...

Real Homemade American Bacon

How to smoke pork belly at home.

2nd Jul 2008


First, I needed to find some pork belly with its skin still firmly on. My previous attempt removed it , along with a lot of precious fat directly underneath.  My bacon didn't have nearly enough fat on it to fry up, so instead cooking up beautifully in a pan, it burned .  My local butcher wouldn't sell me a piece with the skin on unless I bought 10 pounds, a fact I still find ridicu...

Homemade Guanciale, the Verdict Is...

15th Jun 2008


My most ambitious meat curing project yet recently emerged from an unplugged fridge in my living room.  It was a pig cheek from a heritage-breed pig, also known as the jowl, which was salted and seasoned with sugar, black pepper, and thyme leaves, then left in the bottom of my real fridge for a week to release moisture.  After that, I hung it to dry in the unplugged fridge for three more...

New Orleans (Faraway, So Close): The Sad Tale of File Gumbo

28th May 2008


I can't remember exactly where the conversation began, or why we suddenly started talking about New Orleans, but for about 5 minutes last Friday Night I waxed poetic about the Crescent City.  My interest has been explored before , but apparently my chatter seemed especially interesting that night.  I suppose I could have been because my friend Hal had never been, and I took umbrage. ...

Guanciale, Or How to Hang a Pig Jowl in Your Living Room

The other Italian bacon.

14th May 2008

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It took me almost a month and calls to half the butchers in New York before I could get my hands on a pair of pig jowls.  Here’s the problem: they want you to order the whole head.  And while I had a wonderful time watching pot-roasted pig heads go ferrying by my table at the Spotted Pig , when it was under the tutelage of British chef Fergus Henderson , the thought of lugging a 40...

Chicago Eats

20th Mar 2008


I'm definitely not the first to point this out, but Chicago has some great food.  You know, with all the high accolades for their inventive restaurants and classic comfort foods, and the fact that they are hosting this year's Top Chef , I have nothing new to add.  It's just that over the past weekend Abby and I managed to fit more good food into our bellies than we had any right to do...

Charcuterie Tales

10th Mar 2008


Time to play catchup.  Blake has been on the forefront of this curing business for awhile now and I just couldn’t stand back while he was slicing off hunks of his own fresh bacon and duck prosciutto .  I picked up a duck and a pork belly and got to work.

It might seem a little redundant to document two projects that Blake has already covered, but in all fairness, these are d...

Adventures in Homemade Bacon

Make your bacon at home.

8th Feb 2008

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 he...

Three Tapas Bars in Madrid

6th Dec 2007

As I mentioned, Madrid is a city easily covered by foot (at least, the city center is--I’m sure the outer boroughs, so to speak, are worth exploring), which leaves a visitor quickly able to see the Prado, Plaza del Sol, and any other major tourist destinations in an afternoon.  What’s left is to submit yourself to the ebb and flow of Madrid’s infectious lifestyle: eating, drinking, and neve...

Madrid With an Insider

Crawling the streets in search of ham and beer

3rd Dec 2007


We arrived at the ultra-modern Madrid airport terminal half-asleep, legs in need of a stretch, eager for what we imagined might be a giant, country-wide cocktail party.  The Spanish tradition of tapas awaited (or, as we would later call them in San Sebastian, pintxos , our American tongues unsure how a “t” can be pronounced before an “x," the result a squished noise that sounds l...

The Duck Prosciutto Emerges

A results of a simple dry-cured meat project revealed

28th Nov 2007


About ten days after I hung a salt-cured duck breast in the vestibule of my garden apartment, wrapped in cheesecloth and suspended by kitchen string in a little tent of wooden dowel rods, I retrieved it, unwrapped it, and laid it on a cutting board in my kitchen.  It was my first attempt at curing, my Duck Prosciutto .

The flesh had taken on a dark red, almost black color on the outside...

The Pickle Butter and Ham Sandwich

26th Sep 2007


Lately I've been making this sandwich over and over again.  I don't know why.  It's nothing that unusual: ham, bread, sometimes cheese.  I've made it with the shrink-wrapped lunchmeat from my corner bodega; I've made it with thinly sliced Bayonne ham from the charcuterie .

The secret is in this invention I've taken to calling pickle butter.  I don't think I invented it; I think I r...

The Not-So-Humble Hot Brown

9th Sep 2007

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I’ve been gathering cook books by whatever method I can...and beggers usually can’t be choosers.  I borrow nearly anything I can lay my hands on.  I owe lots of money to the library.  And whenever I get to head home I usually make it out with an armful books my mom hoarded over the years ( I promise I’ll return them!).  One of those was The Louisville Courier-Journal Cookbook.  By a...

What''s in the Wonton? Asian Dumplings for the Novice

30th May 2007


My only real dumpling experience has been at the Rickshaw Dumpling Bar , a tasty, if tad expensive little shop in Flatiron.  There you could get fried or steamed dumplings with whatever filling you wanted for around $6.  A box full of those, a warm, sun-drenched day in Madison Square Park, and all is right with the world.  I know Chinatown has some great deals, some where 5 or more can...

The Year of the Pig: Adventures in Cookbooks, River Cottage, and Chinatown

4th May 2007

Charcuterie Porksons

I’ve bought two cookbooks in the last week that teach you how to do funny things with pigs.  The first, which I haven’t had nearly enough time to explore, is Michael Ruhlman ’s Charcuterie , co-written with Brian Polcyn, a book about the wonders of salting, smoking, and curing meat, a tradition of which pork is the oinking mascot.  Much has been written of this book’s breakt...

Cassoulet, Hooray!

25th Jan 2007

Cassoulet2_10 It was a terrifying moment: The bottom of my pan was lined with raw pig skin, on top of which were alternating layers of beans, the meat from pig knuckles, duck confit, sausages, a paste made of blended onions and more boiled pig skin--and I was rapidly reaching the top rim.  In fact, I'd already reached it.  I still had a bowl of beans, not to mention 4 cups of gelatinous bean and pork water...

The Mean Green Brussels Sprouts

1st Dec 2006

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These are called Brussels sprouts, and unless you had some especially mean parents growing up, this might be your first time together.  Even I, who had been force-fed green beans for the first 10 years of my life, never had to touch them because my dad hated them so much.  I don't think I'm the only one.  I've never seen them on a menu, and have never been confronted with them at a friends...

Puerto Rican Pork Chops

28th Nov 2006

Daisymartinez_1 In the hazy hours of Saturday morning, between the first and second cups of coffee when the outside is just too far away and the Food Network is airing another ridiculously boring episode on commercially packaged food, I watch Daisy.  Sure there are other crazy public television cooks with loads of character and sass to stretch ( look at this guy ), but Daisy does it best.  And she's not p...

Filet Mignon the Poor Man''s Way

15th Nov 2006

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Every weekend I quickly scan Fairway's specials to see what deal I'll get off with this week.  This time, I thought it was a joke, because I saw this sucker staring back at me .   Filet Mignon for $5.99, which is a minor miracle on par with shooting stars and finding a real pastrami sandwich.  Considering this cut regularly fetches prices that stumble towards the $20 mark, something...

On Discovering Lentils

3rd Nov 2006


Rice, beans, pasta.  These are the ways we make sure we haven't incidentally fallen into the Calorie Restriction Diet .  They keep us looking flush and healthy and let us concentrate our attention on careful preparation of everything else on the plate.  Just about every recipe we've cooked has one of these ingredients incorporated so that we don't leave the table hungry.

Yet I've never...

Refried Bean Tacos with Chorizo

27th Oct 2006

Refried_beans_8 First off, a language lesson: refried beans are not fried twice.  It's understandable that most people, myself included until I started writing this, assume a literal translation of the word "refried" and, employing razor-sharp detective skills, deduce that the beans are fried, let rest, and then fried again. But the word refried is actually an approximation of the Spanish word refrito , me...

Red Beans and Rice

9th Oct 2006

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After four days of intense bonding with my 10 pound ham , the meat stopped magically improving in the fridge, and started instead to develop what could best be described as a funk.  Not necessarily revolting, and I'm sure perfectly edible, the smell was offending enough.  And with something less than a pound left, I didn't feel too bad chucking the slimy, sour-smelling flesh into the...

Croque-Monsieur: The Incriminating Ham Sandwich

5th Oct 2006

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I'll have to admit the real reason I bought a 10 pound ham , beyond "I'd never done it before" cop-out, was to have enough meat to make as many ham sandwiches as I could possibly stomach in a week.  Sure, that Boar's Head Black Forest ham can stuff a hero, but thick slabs of real, brown sugar encrusted ham exist on an entirely different plane of pleasure.  And for three days I had enormo...

Ham Steaks with Red Eye Gravy

4th Oct 2006

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By the second day the roughly 8 pound ham I had foil-wrapped in my refrigerator had started to express its full potential.  What had tasted perfectly fine the day before became a sensuous, hands on event the next, as it had somehow increased in flavor as it waited in the fridge.  I wanted nothing more than to slouch over the kitchen table, picking hunks right off.  How could anything...

Baked Ham: The Story of 10 Pounds of Meat, 2 People, and 4 Days to Finish It

2nd Oct 2006


I had no reason to buy a ham.  No guests were coming over, there was no potluck to attend.  It was just a Monday and I had never baked one before and wanted to try.  So I hopped on my bike and set out to Fairway to secure the biggest ham I could find.  Sure, I could have trained myself on some perfectly reasonable ham steaks that would have happily fed my girlfriend and me for one, maybe t...

Atlantic Antic: Sardines, Whole Pigs, and Too Many People

19th Sep 2006

Atlantic_antic_12_1 This wasn't one of those Manhattan street fairs that blocked traffic on random weekends and offered the same tired stand of roasted corn, corn dogs, and grease laden elephant ears, block after block.  Brooklyn's Atlantic Antic (rated number one street festival by Time Out!) was as hodge podge as Atlantic Avenue always is, except now the music spilled onto the streets and so could the beer (...

Grill Week Day 5: North Carolina Pulled Pork Sandwiches

6th Sep 2006


(Hey Everyone!  Check out an updated version of pulled pork and a recent trip down to North Carolina in search of the real thing.)

My bike careens to the left until I start to feel the rush of a truck.  I cut back right, trying to make up for my error--I guess this is a line I’m crossing--but for some reason I can’t ride straight.

I blame the night before.  Sure...