A few weeks ago I rendered some duck fat.
And then I rendered some pig fat.
And it was good.
Whenever you render fat, you're left over with something we call "cracklin'." It's an automatically southern word. Don't bother putting a proper -ing on the end of it, you're wasting your time. It's cracklin'.
The first time I heard…
A while ago I uncovered a recipe book from my great-great grandmother. It was full of recipes for brown bread. She was mildly obsessed with it I think. Maybe it tapped into her Puritan nature and she felt satisfied by its simplicity.
Then a while after that, I got the latest edition of our family recipe…
I'm 1/8 Irish.
I couldn't let St. Patrick's Day go by without a nod. It is beloved by so many after all. It's a passport to drink a month's worth of beer in one day. And to wear buttons demanding to be kissed.
But I can't say it's a holiday that celebrates my favorite foods.
I thought about…
I've been keeping secrets from you.
Well, just one wonderful secret.
This is the woman who is responsible for my love of food:
She took care of me when I was young. She would pick me up from nursery school and bring me to her house and sit me at the end of her long wooden table so…
A few weeks ago Grandma Pellegrini sent me an email. Yes, she does email. She also does facebook. It is the dawn of a new era.
She said: "I'm just sitting down to enjoy my soup and my latest triumph in the kitchen. I decided this morning to put my various cast iron baking pans to…