charcutepalooza. the events.

Image by David Dadekian. Check out his blog for more exceptional photography. Butchery, charcuterie making, farm to table, a pot-luck. From the start, Kim and I had hoped there would be some Events. We wanted to get you ‘paloozers together. After all, Kim and I met on Twitter, but when I was in New York just a few weeks later, we actually met, for a cup of coffee. We’re fans of the IRL meeting. I have to think that the fact we had met in person made it easier to contemplate meat making together. I knew she would be game – she’s freaking fearless – there’s not a food project that scares her (if you don’t believe me, read this or this.) She knew I […]


love your heart

After the last few weeks of salty meatiness, when SodiumGirl asked me to develop a salt free recipe I thought it would be good for many reasons. While salt is an essential ingredient in curing and preserving, it’s possible to enjoy everyday recipes with a limited amount of salt. I’m cautious about salt use because I’ve got heart disease in my family and I’m not a spring chicken anymore. Two years ago, a sudden spike in my cholesterol meant it was time to watch salt consumption (among other changes…. like the treadmill, limiting alcohol consumption, and reducing animal products in my diet.) Indian food, and other well-spiced cuisines, are a good way to go. Here’s one of my favorite vegetarian dishes -serve this with basmati […]


charcutepalooza march challenge. brining.

Before we get going with the next challenge, Kim and I have to tell you how totally impressed we are. Seriously in awe. You ‘paloozers really rocked those pork bellies. It’s inspiring. We can’t wait to read all your posts and try some new recipes. Please take some time today to click over to Michael Ruhlman’s blog. He graciously agreed to write a post on safety and sanity in the charcuterie kitchen just for  Charcutepalooza. He’s covered so many important points, and there’s even more great information in the comments section. Thank you, Michael! Big thanks go out to Scott for creating the uber-cool Charcutepalooza map – put your city on there, won’t you? We’ll have more to report in a few days – plans […]


they say it’s my birthday

Today is my birthday. Fifty four feels like a really big number. I have to admit, I never really imagined I would live so long. But when you’re 25 and the world is your oyster and you like to ski fast and jump horses over big fences, hitting 50 seems impossible. Here’s a photo from my favorite birthday yet. It was my 50th and we were in Lyon at the Paul Bocuse restaurant. A spectacular meal, so darn French, it just oozed Gaulishness. And there was this birthday, celebrated in Cuernevaca (nice sunburn, hm?) including a smattering of television stars and peacocks. Last year, there was a blizzard (but we braved the weather and had lunch at Volt.) Today will be celebrated at home. No […]

charcutepalooza partners with food52

Here we go again! Kim and I have even more thrilling news. Food52, that fabulously cool online community of home cooks, has asked Charcutepalooza to partner with them. They’ll be featuring the Charcutepalooza challenge posts from me and the best of the blogs round up posts from Kim, and whatever else we might get ourselves into, as the year goes along. What’s certain is that we’re honored and thrilled. Check out the nice welcome we got from Amanda Hesser, Merrill Stubbs and all the other clever elves behind the scenes. (We got to meat them all last week! We brought bacon, pancetta and duck proscuitto, of course.) So click on over to Food52 to see what a nice place they’ve got. You’ll find weekly contests, […]

winter. again.

Two Mondays have passed with meatless meals on our table and the camera and keyboard left idle. I’ve been busy, really too busy to have time to play in the kitchen, so I am relying on my favorite standby meals. Last week, we enjoyed Split Pea Soup, one of our favorite weeknight meals, with a loaf of foccacia and some cookies, this soup makes for a satisfying, filling, winter-ready meal in under an hour. Yes, the cookies, too. (The focaccia can be made at breakfast, given a cool rise in the fridge, and cooked off in that same hour.) Yesterday, with threats of more dreadful weather on the way, I turned to the freezer, where I found blanched chopped spinach and oven roasted tomato sauce. […]