Homemade Rhubarb Syrup and the Rhubarb Daisy

For those who don't particularly like rhubarb.

24th May 2011

"I hate rhubarb." That was the first sentence uttered by my local butcher after I described this sauce I wanted to make to pair with some pork chops. To be fair, rhubarb is a much-maligned spring vegetable. I was just convinced that I had to love it, and that I’d instantly find all kind of amazing uses for it.

Though rhubarb and I don’t have much history to contend with, in cooking more tha...

Corned Beef Short Ribs

A quicker, easier process than the whole brisket

15th Mar 2011

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Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts.  I'm staying in California for a couple weeks, and had to buy the ingredients, cook, photograph, and eat this project while staying at someone else's house (sorry for the lack of pictures).  First of all--it's really tough cooking somewhere you don't have all your fami...

Lamb Pancetta | Charcutepalooza February Challenge

Plus, a Killer Recipe To Use It In

15th Feb 2011

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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...

Guide to the River Cottage: Why Hugh Fearnley-Whittingtsall Should Be Your Food Celebrity

The British television star that has inspired us time and again

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The River Cottage TV show begins with a ridiculously cheesy cartoon showing a curly haired driver fleeing a polluted city for an idyllic paradise, complete with jumping fish, smiling cows, and some friendly pigs. During the course of three seasons of River Cottage and the many years of spinoffs, host Hugh Fearnley-Whittingstall manages to kill and eat every single one of those creature...

Apple City Barbecue''s Smoked Pulled Pork

Make pulled pork at home.

5th Aug 2008

Apple City Barbecue Pulled Pork Sandwiches

Day 1

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  • 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

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  • 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

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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...

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...

They Came, I Ground, We Ate: Which Cuts Make for the Best Burger?

How to make a better burger at home.

21st Feb 2008

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Grinding meat may seem like an exercise for those with too much time on their hands, or those overly devoted to doing things from scratch--which I am.  But I'm here to argue that there are more compelling and more logical reasons for doing so: for one, the meat will taste better.  You'll also know where it omes from, unlike with a styrofoam tray from the grocery store, which is likely the su...