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.
What can I do with the delicious leftover brine when the pickles are gone? Use it to make the best fried chicken!
There is a clever saying in German: “Alles hat ein Ende nur die Wurst hat zwei.” Everything has an end, only sausage has two. So, because sausage is definitely one of the best things in life, does this mean we are twice as unhappy when they are gone?
Growing up in Lancaster, PA, pretzels were everywhere. We always had a giant tin of hard pretzels in the pantry to snack on and to munch along side our traditional Sunday night pizza dinner before settling in to watch “Wild Kingdom” and “The Wonderful World of Color.”