As I stood over our kitchen sink scrubbing slime and bits of snail poo out of a plastic bucket I did not feel heroic. I did not sense the [...]
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A Snail’s Tale: How to Make Escargot
When I say escargot I mean the classic French preparation of snails that began in the vineyards of Burgundy, where snails fat from a summer and fall of furious and [...]
Namu’s Beef Tongue with Sunchokes, Mustard and Onions
Namu’s Beef Tongue with Sunchokes, Mustard and Onions From Edible San Francisco Print Kristyn Leach is the farmer at Namu Farm, a one acre plot in Sunol, owned by [...]
SEASONAL STEW
Stew is one of the most flexible dishes there is and the method is the same no matter what kind of tough cut of meat you want to use: [...]
GREEN GARLIC PORK LOIN WITH CHARD AND NEW POTATOES
This one-pan dinner has tons of flavor and I don’t mean to take away from its appeal as a hot dinner, but the thinly sliced leftover pork on a [...]
RABBIT PISTACHIO TERRINE
I have had a long-running obsession with the book Terrine by Stéphane Reynaud. It is fun to put things in layers or mush foods together, cook them in a [...]
LEG OF LAMB WITH FRESH MINT, LEMON, SPRING ONIONS AND RADISHES
Lamb is the classic spring meat, the thing to make people nod and say “yes, meat is seasonal, think about spring lamb.” Sheep ranchers in our area can keep [...]
MEATS TOO HAVE THEIR PEAK MOMENTS TO SHINE
Talk of “seasonal cooking” tends to center on fruits and vegetables, but meat is seasonal too. Chickens, in particular, are best left alone in the winter. Marin Sun Farms [...]
Review: Good Meat, The Complete Guide to Sourcing and Cooking Sustainable Meat
Good Meat The Complete Guide to Sourcing and Cooking Sustainable Meat By Deborah Krasner Stewart, Tabori & Chang, 2010 A hefty tome of shanks, gizzards and riblets, the latest book [...]
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Farm to Rich Table: Spaghetti with Puntarella and Chicken Skin.
