After a record-breaking summer of heat, I have been chomping at the bit for a breath full of cool, crisp, fragrant autumn air. My husband and I packed a weekend bag and headed into New England for a couples weekend with some long-time, but long-lost friends.
Years at Di Bruno Bros.: about 3 Hometown: Bayside, Queens and North Merrick, Long Island His specialty: I deal with a lot of our affinage, especially of the washed rinds. Affinage is essentially cheese care at its highest form. His cheese of the moment: Muffato, a Northern Italian blue coated in mint, chamomile, and marjoram […]
When the duck hits the pan, it immediately releases a sour, musty odor that fills the nostrils — and the whole house for that matter. It sizzles, and you wait for River & Glen’s duck prosciutto to crisp up. Upon reaching the perfect temperature, the crispy duck is whisked away to a waiting dish and […]
Here’s the wedge every cheesemonger is talking about: Pleasant Ridge Reserve. Earlier this month, it won “Best in Show” at the American Cheese Society Awards – a.k.a. the Oscars of artisanal cheese. Pleasant Ridge Reserve has taken this top honor not once, but three times. Incroyable. If you want to try the “it” cheese of […]
Growing up in the South I was completely surrounded by everything pork, from bacon to bbq. Now that pork is the new BLACK, I feel an urge to share some of my knowledge about the swine, cause I do “dig on pig.” When most people hear the word “country ham,” the response is usually one […]
The pig is known as the king of the kitchen, or he ought to be if he isn't, but over the years the noble swine has been crossbred into a fast-growing, flavorless bore (no pun intended). Before the high-density feedlot life became standard, pigs used to have regional and varied diets, distinct flavors and fat levels. Now, they are just a ubiquitous pale chop that pales in comparison to its former glory.