Articles Tagged with: sugar

Whiskey Hot Sauce

I’m at the airport again. I think I am now officially on a first name basis with many airport security people around the country. They have my x-ray on hand to refer to, which expedites things nicely. While I’m sitting here though, I thought I’d tell you about my favorite hot sauce recipe of late. It’s true I have a bit of a hot sauce obsession and have spent a […]

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Sweet Porchetta ‘Wild Hog’ Sausage

Have you ever made sausage? Have you ever thought about making sausage? It is a fun affair. I would rather talk about sausage right now than the aftermath of the horrible loss I experienced last week. That has consisted of drama and me eating a box of truffles in preparation to open three Fedex boxes that I didn’t want to open. So I’m going to talk about sausages instead. These […]

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Wood Fired Wild Hog Loin

After I spent the day solving the “plague of pigs” crisis a few weeks ago, I began a hog cooking extravaganza. There were so many parts to break down and ponder. This is my friend Mike breaking down and pondering: Isn’t he doing a nice job? He’s a scholar of the woods and the kitchen. The thing about wild hog is that there is just no fat in there. The […]

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How to Make Applesauce

As you may recall, I went apple picking with an old college friend not too long ago. It was an attempt to re-live those cool, crisp New England days. But seeing as it was 104 degrees, and we were sweaty, I don’t think it was really a walk down memory lane. But we got apples. And I made a pie. And then I made this: Chunky Apple Sauce. You really […]

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Heirloom Apple Pie

There’s an old gnarled apple tree hovering over the well at Tulipwood. My great-grandfather built the well and he probably planted the apple tree too. It is a very moody apple tree. Some years it is full of low and high hanging fruit and my brother and I shake it and throw sticks at the branches until we get the nicest rosy fruits on the top and the wormy bits […]

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Fruit Vinegar

Fruit vinegars are a great way to enhance the flavor in almost anything and a good way to use an over abundance of fruit. You can use them to deglaze the pan of a roasted chicken or pork chop, add them to green salads and fruit salads, or add them to sparkling water for a tangy beverage. You can use almost any variety of fruit that’s in season, simply keep […]

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Hot Smoked Trout & Pickled Onions

When I was a child growing up in the Hudson Valley, I used to sit on a rock by the side of our creek, push a fat worm onto a hook, and catch my trout. Then I would fry it in a skillet and eat it for breakfast. It was a normal pattern in my eight year life that seemed as natural as breathing, or throwing skipping rocks. Then, as […]

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Meyer Lemon Tart

So as you’ve probably heard by now, I have this new friend named Julia. Julia has a Meyer lemon tree. Julia also has a plum tree. Julia also made that lovely lemon tart for the Tuscan photo shoot we did not too long ago. Want to know how to make it? Well, you’ll have to ask Julia. But this is my version! First you start off with the tart dough. […]

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Homemade Fruit Leather

I’m so happy to share this video version from my new Modern Pioneering series. Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we’d always find at the health food store. They were called “fruit leather,” because they were thicker and made out of pure […]

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Lemon Basil Ice Cream

I planted Grandma P.’s herb garden and got to thinking about basil. A few years ago, when I was feeling especially experimental with food, I made lemon basil ice cream and everyone who set their lips to it said it was the best ice cream they’d ever tasted. There’s something so intoxicating about basil. And while the latest trend to put strange flavors into dessert form has probably gone beyond […]

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