Loading ...Video Interview with Jennifer McLagan
In August I was honored to be among the presenters at the Epicurean Classic in St. Joseph, MI. Although the weather was wet, it didn’t dampen anyone’s spirits. While there, Laurie Buckle, editor of Fine Cooking, asked me to be their ”man with a mike.” I was only happy to oblige. The interview I was most looking forward to was with Jennifer McLagen, author of the multi-award-winning cookbook Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. It’s no secret that I love full-fat, full-flavor, full-time cooking. And if her book is the bible then I’m an lard-smeared acolyte. In our chat, Jennifer gives a primer as to why animal fat is a good thing and something our bodies need for healthy living.
Check out Jennifer McLagan’s recipes
Cornish Pasties
Fat Fat-Cooked Fries
Salted Butter Tart
Turkey Soup with Ginger, Lemon, and Mint
Turkey and Fall Vegetables in a Saffron-Scented Broth with Couscous
Angel Hair Pasta with Lemon Cream Sauce
Spagehtti with Garlic And Spinach
Turkey and Blue Cheese Salad with Tarragon-Mustard Vinaigrette
Turkey Cakes with Spicy Roasted Tomato Salsa
Raspberry and Blackberry Mousse
We're on 
Add to your 
