This salad is a bit of an intrigue, what with the velvety goat cheese crottins cozying up to the salty and oh-so-velvety prosciutto. Shame!
Search Results for: lard
Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.
Flying Pigs Farm’s leaf lard is just one of the farm’s superb pork products made from free-roaming and foraging heritage pigs.
David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.
We know you desperately want to just pull up a chair and sit and read for a spell but don’t have time. So we did it for you.
Relatives. Mayheim. Envy. Dirty dishes. Inappropriateness. You’ll find it all here. (And you thought YOUR family was crazy.)
The latest and greatest cookbooks that our staff simply can’t put down or stop cooking from. We thought you’d want to know.
Easy ways to waste less food, save more money, and just generally help look out for the planet.
The Splendid Table asked our very own David to interview Mary Karr, famous memoir writer, about the notion of sacred carnality.
In 2003, Tara Whitsitt converted a school bus into a fermentation lab called Fermentation on Wheels and teaching across the country.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Love it or loathe it, the kids’ table played a formative role in most childhoods, evidenced by these tales of daring and debauchery.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.