charcutepalooza july challenge. blending.

It’s nearly the fourth of July, or Bastille Day if you’re in France – high summer just about everywhere in this hemisphere. For heavens sake – you don’t need a holiday to celebrate. Get out the grill. Make some sausages. Invite your friends over. It’s been months of challenges now. Months of pictures of raw meat. I am hereby declaring there will be fewer raw meat photos in this post. This is about what to do with those sausages. Have a party! Look – I even took pictures of the people and the dogs! For this month’s challenge, Paul and Elaine hosted a summer barbeque in their sunny Glover Park backyard. A few friends joined in for the Olympics of Sausage. Everyone agreed to be […]

Updated Class Schedule

Hooray! I’ve updated my class schedule through the end of the year. More canning! Sign up soon – classes fill quickly. All but one fall class will be held in my Washington, DC home. I’ll also be teaching one class in Frederick, Maryland, at The Kitchen Studio. Tomatopalooza – pressure canning and boiling water canning. I’m very excited to be offering my first Charcuterie Workshop in November. In September, I will be in Gascony for a week of learning. I’ll be bringing all that education back and will share all the tricks and techniques for classic charcuterie. The class is currently scheduled for consecutive Sundays, but if you would prefer Saturdays, let me know. If you want to register, send an email to me and […]


Rhubarb Six Ways from Sunday

When Carol Sacks, a Twitter friend (@casacks but really #mrskravitz,) visited her family in DC, we had the chance to share an exquisite lunch at Jaleo. I brought her a jar of my chocolate raspberry sauce. After lunch, she returned to her parents’ house and opened the jar, offering a taste to her father. It wasn’t long before Carol sent me a message – will you share your recipe with my Dad? How could I say no? Especially when I learned Mr. Sacks was a food preservationist! While he doesn’t actually can, he has a thing for rhubarb, and he freezes containers of the tart sweet goodness every Spring. I’m writing this post with you in mind, Al. I want you to try canning. Just […]


finding inspiration in a fabulous new cookbook

Pasta is a lifesaving commodity for any home cook. It’s where I turn when I’ve had a crazy day, everyone is hungry and cranky and I’ve got little time and even less inspiration. I know pasta will satisfy and now I’ve got a whole book full of inspiration. The Glorious Pasta of Italy. You already have ‘met’ Domenica Marchetti. She helped me develop the Italian sausage recipes for this month’s Charcutepalooza and whipped up a version of her Baked Rigatoni al Telefono with Smoked Mozzerella with some of that sausage. One of the wonderful things Domenica gave me that day was permission to fiddle around with the recipes. After all, she went and added sausage! The book is approachable and constructed perfectly for use in […]


the suitcase photo: blogher food ‘

The very best part of BlogHer Food ’11, held last weekend in Atlanta, was the opportunity to meet so many people I’ve come to call friend via Facebook, Twitter, or blog to blog communication. Putting a face to a name brings a new kind of life and energy to a friendship, and as a result of the last weekend, I have more people I call friend. And then there were the opportunities to meet some of my heros. Writers, cooks, bloggers, food thinkers who have shaped the way I think and cook and appreciate food. David Lebovitz was so delightful, even translating Charcutepalooza into French for us (Charcutefolie.) Melissa Clark, who is as real and smart and funny as you think she must be when […]


on the way to blogher food

Never did I think this would be the suitcase I would pack to go to my first Blogher conference! I am excited, terrified, anxious and thrilled to be heading to Atlanta tomorrow morning. Kim and I, and Sean from Punk Domestics, will be doing a little sausage making demonstration and Charcutepalooza party on Saturday at 2:30, so if you’re there, please come to the session! We’ve been plotting and planning for months, and the folks at Blogher have helped us out with kitchen access, meat sourcing and more, so hats off to Jennifer Morris and the whole Blogher team. And big big big shout out to KitchenAid (and Jessica) for generously providing mixers and sausage stuffers and grinders.  We couldn’t have done any of this […]