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 […]


charcutepalooza june challenge. stuffing.

With this post, we’re officially halfway through the Year of Meat. Amazing, isn’t it? You’ve  worked your way through the basic skills of charcuterie – salt curing, brining, smoking and grinding. And with this month’s Stuffing challenge, the basics will be complete. This month, you’ll be making sausage links. Working with casings is a little tricky, and you’ll be glad you learned all about grinding meats last month. As so many of you have pointed out in your excellent posts, making sausage leads naturally to exploring different cuisines. Nearly every culture adds ground meat, spices and herbs to create some form of sausage. We encourage you to continue to explore spicing this month. For the Apprentice Challenge, please make Italian pork sausage links. For the […]


pickled asparagus – no regrets (and a soup recipe, too)

Asparagus season is here. You think it will last forever, but then, suddenly, it will be gone. So, don’t hesitate. Make these pickled spears. They are the perfect addition to a Bloody Mary. They are so delicious that opening a jar is dangerous. It will be gone in a flash. And if you have only made three jars, you will become a hoarder. I know this from experience. These pickles are the easiest thing in the world. If you want to put them on the shelf for later, you’ll need to can them in a boiling water bath. But you can also put them in the refrigerator and they’re ready in just 24 hours. I prefer the very thin asparagus for pickling, and I never […]