In my Great-grandmother’s time, and her mother’s time, and hers before that, it was not the norm to buy all of your bread at the store. Heck, not even all of it came from the baker. Speaking in broad generalities, many people used to make their daily bread. Now, I’m not advocating for a return…
If there is a food palate that pairs sweet and savory together better than Korean food, I’m not sure what it could be. Korean cuisine—and its American adaptations—joins the deep savoriness of soy sauce and fermented pastes with the pleasant sweetness of sugar, honey, and fruits like no other. And a prime example of this…
BBQ season is heating up. Are you going to compete this year? Or are you going to perfect your brisket? Ribs? Is this the year you finish that home-built stick-burner you’ve been planning? Or are you getting more serious about roasting or baking right now? Whatever it is that you plan to accomplish, from a…
So you invited a few close friends for a cookout. But one of them asked if one or two of his friends could come along, and you absentmindedly said “sure, why not?” Then your sister called and said she was going to be in town with the kids that weekend … It’s time for pork…
There are generally two groups of people in this country that eat duck: those with plenty of money to buy it in restaurants and those that hunt it themselves. Duck breast and duck confit adorn the tables of the finest restaurants, while roast duck and duck sausage abound in the hunter’s kitchen. But there is…
Pulled pork is a BBQ classic, and why shouldn’t it be? It’s (pretty) easy to get right, it’s infinitely customizable, and it’s as good on its own on a plate as it is in a sandwich. But if you want to throw a real twist into your pulled-meat sandwich cook, try swapping out the pork…