charcutepalooza may challenge. grinding.

We’re almost half way through the Year of Meat. We’ve salted, cured, brined, and smoked. Now, it’s time to make sausage. Grinding meat from whole cuts, blending in the perfect ratio of clean fats, and flavoring just to your taste with spices, herbs and more – it’s nothing short of amazing. To prepare for this […]


cooking for cooks

It’s my favorite time of year to invite friends to lunch. The garden looks great and smells amazing. Today, the most marvelous group of women gathered for a celebration of Spring, regardless of the rain. The delightful Pati Jinich – I hope you have seen her new PBS cooking show – it’s wonderful. Saturdays, 11:30am […]