This smoked turkey roll takes a bit of work to prepare, but the resulting masterpiece can be served as the centerpiece of an easy meal, sliced for sandwiches, or as an item on an elegant charcuterie platter.
Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.
Fresh Tarbais beans make a big difference in this dish, but you can use dried beans, too. The beans are the highlight, but strong support comes from bacon, garlicky fresh kielbasa, and duck confit.
Cured smoked pork loin is a good deli staple that can augment a platter of assorted charcuterie, or it can be eaten in sandwiches, or put into various dishes. This post will describe how to make delicious cured smoked pork loin.
Poutine is a glorious dish. A base of crisp French fries topped with gravy and cheese curds is the common version. Unhealthy, perhaps, but poutine can certainly be enjoyed infrequently and in moderation. Nah, who am I kidding? Dig in!
These mushrooms are a good accompaniment to a tray of antipasto. They will not only look good aside my home-cured meats, they will also bring a complimentary earthy flavor.
Why in the world would anyone boil peanuts? Freshly roasted peanuts are perfectly good, so why go and make them all wet and soggy? I’ll show you why!
From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.
The first honey of Spring and the taste of wild salmon share the delicate essence of their unique source. This dish marries these two most elegant ingredients.
This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.