Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.
Search Results for: lard
Elizabeth Stewart discovered her late mum’s cookbook years after she passed. Flipping through it brought her mum to life in its smudged pages.
The 2011 James Beard Award nominations were announced today at the Oregon Culinary Institute in Portland, OR. Congrats to all the happy nominees.
Animal fat is good for you, says author and fat advocate Jennifer McLagan. She’s hell bent on converting fat-phobes into fat fanatics. Will you change?
These 12 quick recipes will make getting through the Christmas holiday a lot easier. Consider them our gift to you. Merry, merry!
The history of the jelly doughnut, AKA the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.
For expat Kimberley Lovato, Thanksgiving Thursday in Belgium is just another day. To introduce her daughter to the holiday, she ruins a pie and starts a tradition.
While saffron picking in Washington state, Jess Thomson learns a thing or three about crocuses, back-breaking work, and la rosa de saffron.
Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.
Ten of this year’s Academy Award nominees inspire some interesting and, occasionally, odd associations for dishes to star in your own Oscar party.
Early January has always been a time for rethinking and reinvention. Writer and illustrator Eric Hanson takes a backwards look at new beginnings in the foodosphere.
Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.
Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.
New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.