You can’t, ahem, beet the flavor
Beets are one of those vegetables that Kathy never liked. I was frankly not crazy about them either - usually they arrived on my plate as a sweet pickle, boiled in vinegar and sugar, maybe a few onions and cloves thrown in.
Then, at a restaurant whose name escapes me for [...]
Here’s the list I compiled of local sources for naturally-raised meat. Natural, as in no fed hormones or antibiotics. There may be more, but these are the ones I know about.
Hanova Hills Farms, Forestville: Natural beef. Order packages, quarters or halves from the farm (965-2249). Also sells at Lexington Co-op and Bidwell Farmer’s Market. Will [...]
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That’s a tasty hunk of pig.
Let’s say you had a bunch of pork spare ribs, and got hungry. Real hungry.
Let’s say you wanted to eat right now.
Well, the usual methods - long, slow smoking, or long, slow braising - are right out. You have to feed the need.
So what do you do? You could check [...]
If you add enough cilantro, it’s almost health food, right?
One of the problems with becoming a known food enthusiast is that people look at you kind of funny when you openly adore trashy food.
But hey, this is the Internet, so you might as well hear my shocking confession: I dig the queso.
Not some authentic blend [...]
The Buffalo Sabres made it to the second round of the Stanley Cup playoffs with a 4-3 win over the New York Islanders tonight.
The boys from Buffalo won the best-of-seven series 4-1, but they have not been playing sharp, as a cohesive group, the way they did for long stretches of the regular season. Tonight [...]
That big ol’ sparerib on top is perfectly tender, if you were wondering
Every once in a while I eat a dish that makes me say: The people must know.
Here’s the deal: If you can take some heat - say, a Duff’s medium wing, without regret - you ought to check out this Korean kimchi stew.
It’s [...]
Simple root vegetables take a satisfying turn in the oven
Nothing transforms simple root vegetables like a bit of oil and a 450-degree oven. Add a sprinkling of anise or fennel seed, salt and pepper, and watch the caramelizing heat transform potatoes and carrots.
We like potatoes, carrots and sweet potatoes, with the occasional fennel bulb or [...]
Tofu for the meat-and-potatoes crowd
If you like tofu just about any way, I applaud you. Maybe the world would be a better place if we all ate more soybean curd from time to time.
Getting to like it takes a bit of work for people who didn’t grow up eating it. But there’s one preparation that [...]
By this point, most of the cooks are pretty well marinated too
You can have your glazed ham, your tom turkey with stuffing and gravy. Not bad Easter dinners, if they’re done right.
You want to really break out the unbelieveable taste for a special occasion, I don’t know what tops a lamb done Macedonian style. I [...]
If you were cutting this, you’d be licking your fingers right now
Pork belly is bacon that hasn’t been smoked. It’s layers of fat and meat, stuff you wouldn’t just gobble up.
Until you roast it. Then the top layer of fat turns cracker-crisp, while fat renders out in the oven.
The result is so decadent, so rich, that [...]
